Skip to main content

Full text of "Burke's Complete Cocktail and Tastybite Recipes"

Burke's Complete 

COCKTAILS AND DRINKING RECIPES 

With Recipes for 

FOOD BITS FOR THE COCKTAIL HOUR 



Burke's ComplctC 

Cocktail Sc Drinking 
Recipes 

witn Recipes for 

FOOD BITS FOR THE 
COCKTAIL HOUR 

By 
Harman Bumey Burke 

(Barney Burke) 

The Art and Etiquette of Mixing, 

Serving and TDrinhing 

Wines and Liquors 



Books Inc. 

Ne'Br York 



C»PYRIGHT, 1936 

BY 

BOOKS INC. 



MANUPACTUEED COMPLETE IK TJ. S. A. BT 
THE COLONIAL PRESS INC CLINTON. MASS. 



Burke's Complete 

COCKTAILS AND DRINKING RECIPES 

With Recipes for 

FOOD BITS FOR THE COCKTAIL HOUR 



Contents 



PAGE 

Health Combinations 9 

Food Recipes 11 

Canapes and Hoks d'ceuvkes 11 

Liquid Hoks d^ceuvkes 13 

Solid Hors d'ceuvkes 14 

Sandwiches and Fillings 21 

Rarebits and Chafing Dish Recipes . . 26 

Wines and Health 30 

Wines "vtith Food 32 

Cocktail Is King 35 

The Cocktails of the World 37 

Serving the Cocktail 37 

The Conventional Cocktails 38 

Equipment for Home Mixing •. . . 39 

Glasses • 39 

3I1XING 41 

Brandy Drinks — Recipes 43 

5 



CONTENTS 



PAGE 

Rum Dkinks — ^Recipes 55 

Whiskey Drinks — Recipes 59 

CoBBLEKS, Cups, and Punches — Recipes 72 

Gin Drinks — Recipes 78 

Wine and Vermouth Drinks — Recipes , 103 
Miscellaneous Drinks — ^Recipes ...... 107 

My Own Recipes 113 

Index 121 



Burke's Complete 

COCKTAILS AND DRINKING RECIPES 

With Recipes for 

FOOD BITS fOR THE COCKTAIL HOUR 



Introduction 

"O, There, one may well inquire, does the drink- 
^ ^ ing of wines and liquors lead its devotees? 
To laughter, frivolity, hilarity most certainly; 
to the harmless and delightful glamour and 
thrill with which the God Bacchus casts his 
magic spell upon the wise and moderate drinker, 
we trust. 

To the neophyte who may lack the wisdom or 
miss the good fortune to choose and imbibe his 
drinks with understanding, there lurks a poten- 
tial gloom-god ready to spoil what otherwise may 
become an extremely pleasant phase of living this 
life of lights and shadows. 

To the neophyte this work is dedicated — for 
him it has been carefully and thoroughly pre- 
pared. Here also the sophisticated drinker will 
find an authentic guide to a broader understand- 
ing of an art to which in truth an old adage may 
be properly applied— "a little knowledge is a 
dangerous thing." 

The host and hostess may follow with assur- 
ance the directions given for the creation and 
serving of drinks upon any and all occasions. 

The combining and manipulating of nature's 
potent ferments in preparation for action upon 



INTRODUCTION 

the human system should not be treated as a 
mere matter of routine. There are lurking devils 
of confusion at hand ever ready to confound 
carelessness. One ill-chosen combination, one 
copy-book recipe may spoil an important social 
function. Mai de mer and headache may substi- 
tute for a planned happy affair. 

What is a "glass," or a "jigger," or a "dash"? 
When mixing by the usual carelessly prepared 
recipes, a wrong guess at what is meant may well 
spoil the drink. A drachm too much or too little 
inevitably spoils, at least in the sense that the 
mixture is "just another drink" instead of hitting 
its mark and creating a glow of extreme satis- 
faction. Hotels in all parts of the world (a few) 
have become famous on account of their excellent 
drink-mixtures. And yet they purveyed largely 
only the traditional mixtures: — But they were 
mixed with understanding and care. It is from 
this school of experience that "Barney" Burke 
brings this compendious treatise on the profes- 
sion to which he has given stature by his master- 
ful practical touch. From Piccadilly to Paris; 
to Berlin in Germany's heyday; to Copenhagen 
and back to Paris; to Park Avenue and the New 
America, Burke has mixed for the connoisseurs 
who know their drinks and never inquire how 
they are mixed. His best is yours in the follow- 
ing pages. 

The Publishers. 




Food Recipes 

HE recipes which follow are not spe- 
cifically classified for serving with any- 
particular kind of drink. One's own 
taste will in most instances be a sufiicient guide 
to the fitness or desirability of food and drink 
combinations. Only the sweets may confuse 
or confound. Few recipes for sweets are 
given, as sugar with alcohol is like carrying 
coal to Newcastle. Fruits or cakes may be 
served with sweet wines without hazard; with 
hard or "dry" drinks the sweets should be 
avoided. 

Canapes and Hors d'oeuvres 

(Pronounced OR DEB) 

Bread is the usual base for the canape. The 
bread should be shced thin, cut in small pieces 
ia shapes to suit, dipped in melted butter and 
toasted or browned in the oven. Small crack- 
ers may be used as a substitute for toast. Cov- 
ering the base with the desired food completes 
the canape. 

Canapes may be used as a first course to 

11 



COCKTAIL AND FOOD RECIPES 

take the place of or to precede the Soup or they 
may be served as an. appetizer before going 
into the dining room. First course canapes 
may be more elaborate than the latter and may 
be garnished with mayonnaise, while the others 
should be without dressing, as they are eaten 
from the hand. 

In hot weather canapes are a welcome 
change from soup as a first course, because it 
is not necessary to serve them hot. 

Hors d'oeuvres play an important part in 
the delights of eating and drinking. We are 
indebted to the French for the idea as well as 
for most of the recipes for these useful and 
delightful bits. Their serious purpose is for 
the stimulation of digestion, setting in motion 
as they do, the glands that supply the stomach 
with the solvents that break down and prepare 
the food for assimilation. They are appetizers, 
of course, and precede the first course of prac- 
tically all European dinners. In Germany 
and Sweden mine host may offer as many as 
forty from which the guest may choose. 

The recipes for Canapes in this book may 
all be classified as hors d'oeuvres when used as 
a minor part of a pre-dinner assortment. The 
following recipes are for hors d'oeuvres that 
may be served with assurance either singly, or 
in groups, from which the individual may se- 

12 



COCKTAIL AND FOOD RECIPES 

lect one, several, or a bit of each and every- 
one: 

Liquid Hors d'oeuvres 

See-v^ with Ceisp Wafkrs 

CLAM JUICE COCKTAIL 

2 Ounces Hot Clam Juice 
Touch of Pepper 
Few Grains of Salt. Stir. 
This cocktail may be served cold, but it must 
be quite cold, about 40 degrees. 

o o o 

CLAM AND TOMATO JUICE COCK- 
TAIL 

2 Ounces Clam Juice, cold 
2 Ounces Tomato Juice, cold 
Salt moderately, to taste 

1 Drop Tabasco Sauce. Stir. 

o o o 

SAUERKRAUT AND CLAM JUICE 
COCKTAIL 

2 Oz. Sauerkraut Juice, cold 
2 Oz. Clam Juice, cold 

Yi Teaspoon Grated Horse Radish 
Salt to taste 

13 



COCKTAIL AND FOOD RECIPES 

TOMATO JUICE COCKTAIL 

4 Oz. Tomato Juice, quite cold 
4 Drops Worcestershire Sauce 
1 Tablespoon Lemon Juice 
Salt to taste. Stir. 

o o o 

Solid Hors d'oeuvres 

ANCHOVY CANAPES 

Cut Bread ^ inch thick. Cut to shape and 
size desired. Dip in or spread with butter. 
Fry, or bake in oven. Spread with Anchovy 
Paste. Chop separately Yolk and White of 
Egg. Lay white and yolk in alternate rows 
on bread. 

o o o 

ANCHOVY, BACON AND STUFFED 
OLIVE CANAPES 

Cut Bread in desired shape. Toast slightly. 
Spread with Butter and on top place one filet 
of Ancho\^ then one Stuffed Olive shced, then 
tiny bits of Bacon. Place in oven till bacon 
is crisp. 

14 



COCKTAIL AND FOOD RECIPES 

ANCHOVY, DEVILED HAM, AND 
EGG CANAPES 

2 parts Deviled Ham 
1 part anchovy paste 
1 part butter 
4 parts mayonnaise 
Hard cooked eggs 
Pimento 
Lettuce leaves 
White bread 
Cut the bread into rounds a quarter of an 
inch thick. Cream the butter and anchovy 
paste together and spread on the bread. Slice 
the eggs, put two slices together with anchovy 
butter. Place the rounds of bread on the let- 
tuce, then the eggs. Mix the ham with the 
mayonnaise and garnish the canapes with this 
and with pimento cut into strips, or into fancy 
shapes. 

o o o 

ANCHOVY AND OLIVE BOLL 

Wrap the Anchovy arovmd a Stuffed Olive. 
Fasten with a toothpick. 

o o o 

ANCHOVY FILETS 

Lay the Anchovy Filets out flat, with a thin 
film of oil vmderneath. 

15 



COCKTAIL AND FOOD RECIPES 

CAVIAR CANAPES 

Caviar is one of the most desirable if not the 
most popular spreads for canapes. It har- 
monizes with any kind of beverage, digests 
easily, and is almost a perfect food. 

No. 1 — Spread plain on base. 

No. 2 — Spread and add a few drops of 
Lemon Juice. 

No. 3 — Spread and sprinkle with Minced 
Onion. 

No. 4 — Spread and add chopped egg-yolks 
or whites, or both. 

No. 5 — Toast thin squares of bread on one 
side only. Spread one-third of the square with 
caviar, another third with minced onion, and 
one third with chopped yolks of hard-boiled 
eggs. 

o o o 

CHEESE CANAPES 

Cut Bread to shape and size desired. Toast 
it slightly. Spread with Butter. Sprinkle 
with Salt and Cayenne or Paprika. Cover 
with grated Cheese. Bake until cheese is soft- 
ened. Serve quickly, before cheese hardens. 

16 



COCKTAIL AND FOOD RECIPES 

HAM CANAPES 

Cut Bread to shape and size desired. Fry 
the bread in butter. Spread Chopped Ham 
pounded to a paste; moisten with Cream or 
Milk. Sprinkle with Cayenne, then with 
Grated Cheese. Brown slightly in hot oven. 

o o o 

HAM-AND-CELERY ROLL 

Add just enough mayonnaise to the Minced 
or Deviled Ham to soften well. Fill crisp 
httle inner stalks of celery with the mixture, 
and roll a thin slice of freshly baked bread, 
lightly buttered, about each stalk. Fasten 
with a toothpick. This makes an excellent 
hors d'oeuvre. 

o o o 

HAM AND STUFFED OLIVES 
CANAPES 

2 parts Deviled Ham 
1 part butter 

Stuffed olives 
1 part chopped nuts 
White bread 
Cream the butter and Ham together. Cut 
the bread one-quarter inch thick and form into 
rounds with a biscuit cutter. Slice the ohves 
and arrange around the edge of the canape. 
Fill the center with finely chopped nuts. 

17 



COCKTAIL AND FOOD RECIPES 

HAM AND TOMATO SUMMER 
CANAPES 

Rounds of bread toasted, or sauteed in but- 
ter; slices of tomato; green pepper rings; 
slices of hard-boiled egg; French dressing or 
mayonnaise; Deviled Ham. 

Spread the toasted bread with DeAdled 
Ham, and cover with slice of tomato, ring of 
pepper, and slice of tgg in center. Sprinkle 
with French dressing, or place a spoonful of 
mayonnaise on top. 

o o o 

HORSERADISH CANAPES 

Cut Bread to suit. Spread Butter. Bake 
in oven. Mix grated Horseradish and Mayon- 
naise to a paste. Sprinkle with grated Egg 
Yolks. Paprika and Salt. 

o o o 

MUSHROOM AND HAM CANAPES 

Broiled mushroom; sifted hard-boiled egg- 
yolk; finely chopped parsley; chili sauce; 
Deviled Ham. 

Cut bread in three-inch squares, one-fourth 
inch thick. Fry in hot fat, to a delicate brown. 
Mix the ham with a little chili sauce, spread 
the bread squares with the mixture, lay a 
broiled mushroom on each square. Garnish 
with the egg-yolk mixed with the parsley. 

18 



COCKTAIL AND FOOD RECIPES 

PARMESAN AND HAM CANAPES 

Cut bread in squares one-fourth inch in 
thickness, fry a delicate brown, spread with 
Deviled Ham. Sprinkle with grated Par- 
mesan cheese, with a dash of cayenne. Brown 
in hot oven. 

o o o 

PATE DE FOIE GBAS (Mock) 
CANAPES 

Yi Cup Calves' Liver, boiled and 

pounded to paste 
4 Tablespoons Cooked Minced 
Mushrooms 
Season with salt 
Mix in Melted Butter to create soft paste. 
Spread on small squares of Toast. TrulBes 
may be substituted for Mushrooms. 

o o o 

PATE DE FOIE GBAS CANAPES 

3 tablespoons of Pate de foie gras 

paste, or mock paste 
y^ cup cream 
Season to taste. Spread on thin crisp toast 
and garnish with parsley. 

19 



COCKTAIL AND FOOD RECIPES 

SALMON CANAPES 

Cut Bread in circles size of mouth of small 
drinking glass. Spread with Butter and 
brown in oven, slightly. Lay chopped Pi- 
miento around outside edge. Lay chopped 
White of Egg on next circle. Lay chopped 
Yolk of Egg on next circle. Mix flaked Sal- 
mon with Mayonnaise and place in center. 
Decorate salmon with Parsley. 

o o o 

SARDINE CANAPES 

2 Hard-boiled Eggs 

6 Sardines 
Cut Brown or White Bread to shape. 
Spread with Butter and heat in oven. Pound 
sardines and eggs into a paste. Season paste 
with Worcestershire and Lemon Juice. Spread 
on the bread. Sprinkle on top some finely 
chopped Yolk of Egg. 

o o o 

TOMATO CANAPES 

Cut Bread to suit. Toast slightly. Lay 
sliced Tomato on bread. Salt, Black Pepper, 
sprinkle of Cayenne. Grated Cheese. Brown 
in oven. 



20 



Sandwiches and Fillings 

The choice and preparation of the bread is 
very important if the sandwich is to have 
"class." Toasting bread should be 1 or 2 days 
old, of firm, close texture. Before slicing, re- 
move crust. Cut slices thin, '4 inch. If loaf 
does not cut smoothly crosswise, slice length- 
wise. White bread makes the best toast and is 
best for sandwiches. Non-toasted sandwich 
bread should be 1 day old. 

Toast should be made quickly. A hot fire 
is necessary to avoid hardening. Charred 
toast should be discarded or carefully scraped. 

Butter should be spread uniformly and to 
the edges. 

Shape is a matter of taste and style. Bis- 
cuit and cooky cutters provide some attractive 
shapes. Small sandwiches are preferable, as 
they are easy to handle. A sharp knife, after 
the sandwich is made, can be employed for at- 
tractive and convenient shapes. 

The preparation of the bread determined — 
whether Toast or Non-Toast, shaped to suit, 
one- two- or three-decker — the host can 
master his sandwich making from the foUow- 

21 



COCKTAIL AND FOOD RECIPES 

ing recipes for fillers (Bread treatment will 
be given where necessary) : 

In all cases, either Toast or Plain bread may 
be used. Toast is not suitable for packed picnic 
lunches, as when cold it is inferior to plain 
bread. 

o o o 

BACON AND PICKLE FILLING 

4 Slices Broiled Bacon, crisp 

2 Dill Pickles (medium), chopped 

3 Tablespoons Mayonnaise 
Mix thoroughly. 

o o o 

CAVIAR FBAN^AISE FILLING 

3 Parts Russian Caviar 
1 Part Roquefort Cheese 
1 Part Cream Cheese 

Lemon Juice to suit taste. 

o o o 

CHICKEN SALAD FILLING 

(Makes 2 Cups of Filling) 
I'/i Cup Minced Chicken 
Yi Cup Chopped Celery 
% Cup Mayonnaise 
1 Dash Pepper 
Yx Teaspoon Salt 

Rind of Yi Lemon grated 
Mix until thoroughly combined. 

22 



COCKTAIL AND FOOD RECIPES 

CLUB SANDWICH 

3 Slices Toast, each 14 inch, untrimmed 

On First Slice — Lettuce, thin Mayonnaise. 
Sliced Chicken. 

On Second Slice — ^Lettuce, thin Mayon- 
naise. Strips of Bacon. Slices of Tomato. 

Trim edges. Cut diagonally across. Serve 
both pieces on plate with Radish, or Stuffed 
Olives, or strips of Pimiento, or Green 
Pepper. 

000 

CRABMEAT FILLING 

1 Cup Crab Meat 
^ Cup Cucumbers, chopped 
% Cup Mayonnaise 

Mix and Season with Paprika 

000 

EGG AND PICKLE FILLING 

4 Hard-boiled Eggs, chopped 
y4 Cup Sweet Pickles, chopped 
^ Cup Mayonnaise 
1 Teaspoon Minced Onion 
Season with Paprika . 
Mix and spread. 

23 



COCKTAIL AND FOOD RECIPES 

FAVORITE FILLING 

4 Hard-boiled Eggs, chopped 

3 Tablespoons Lettuce, shredded 

2 Tablespoons Celery, chopped fine 

Yz Teaspoon minced Onion 

4 Tablespoons Mayonnaise 
1/3 Teaspoon Salt 

i4 Teaspoon Paprika 
Mix thoroughly. 

o o o 

FISH SALAD FILLING 

1 Cup Tuna or other fish, flaked 
Yz Cup Pickles, chopped (Sweet or 

Sour) 
1/3 Cup Mayonnaise 

2 Tablespoons Pimiento, chopped 
1 Tablespoon Butter 

Mix thoroughly. 

o o o 

LIMBURGEB AND ONION FILLING 

1 Part Chopped Onions 
4 Parts Limburger Cheese 
Sprinkle with Paprika. Rye Bread. 
24 



COCKTAIL AXD FOOD RECIPES 

LIFERJVUBST AND PICKLE FILL^ 
ING 

1 Cup Liverwurst 
J4 Cup Chopped Pickle 
Mix and spread. 

o o o 

MINCED HAM FILLING 

Yz lb. Boiled Ham, ground 
Yi Cup Sweet Pickles chopped fine 
1 Tablespoon Scraped Onion 

1 Tablespoon Mayonnaise 
Mix thoroughly. 

o o o 

ROQUEFORT DELIGHT 

% lb. Roquefort Cheese 
Yz lb. Cream Cheese 
Mix thoroughly. 
Add 2 Tablespoons Celery or same quantity 
Hard-boiled Egg, chopped fine. Add Yi Tea- 
spoon Paprika. Add Cream or Mayonnaise 
enough to make proper consistency to spread, 
on Hot Toast or Crisp Crackers. 

o o o 

ROQUEFORT AND SARDINE 
FILLING 

2 Parts Sardines, crushed 
1 Part Roquefort Cheese 
1 Part Cream Cheese 

Mix Thoroughly. 
Moisten with Lemon Juice 
25 



Rarebits and Chafing 
Dish Recipes 

SCOTCH WOODCOCK 

(Four Portions.) 

1 tablespoon Anchovy paste 
3 hard-cooked Eggs 
Salt and Pepper 
1 cup Milk 
lYl cups Bread crumbs 
l^/l tablespoons Butter 
Heat milk, add crumbs and cook over low 
flame, stirring until smooth. Add butter, sea- 
soning, anchovy paste, then fold in sliced eggs. 
Serve on toast. 

o o o 

WELSH RAREBIT 

% pound Cheese 

Yi cupful of Ale (or Beer)' 

Cayenne Pepper 
Yz teaspoonful of dry Mustard 
Yz teaspoonful of Salt 
Sliced Toast 
Grate the cheese. Place cheese in chafing 
dish with one-half the beer or ale. Stir until 

26 



COCKTAIL AND FOOD RECIPES 

cheese is melted; season with the mustard, salt, 
and pepper. Pour over slices of hot toast. 
Serve at once, as cheese hardens quickly. 

iThe beaten yolks of two eggs may be added 
just before serving if it is desired a little richer. 

o o o 

GOLDEN BUCK RAREBIT 

Golden Buck rarebit is the same with a 
poached egg on each portion. 

o o o 

GOLDEN FLEECE RAREBIT 

2 Cupfuls grated American Cheese 
1 Tablespoon Butter 
1 Egg 

1/4 teaspoon Dry Mustard 
Yi teaspoon Salt 
^ teaspoon Baking Soda 
% Cup Evaporated Milk or Cream 
1 Dash Cayenne 
Yi teaspoon Worcestershire Sauce 
Put butter in frying pan or chafing dish; 
place over medium flame; add grated cheese 
and Worcestershire sauce. Stir constantly 
until melted. Have ready 1 egg beaten 
lightly with all dry ingredients added to it; 
stir into melted cheese; add cream, cook and 
stir until perfectly smooth. Pour over hot 
toast on warmed plates. 

27 



COCKTAIL AND FOOD RECIPES 

OYSTER RAREBIT 

2 Tablespoons Melted Butter 
Yx lb. Cheese in pieces, and start 
cooking 
Add Yi Teaspoon Salt 

1 Cup Solid Oysters Separated 

from Muscle 

2 Eggs Stirred into juice taken 

from oysters 
As Cheese melts, stir in Eggs and Juice. 
As this smoothes out, add and stir in the 
oysters. Serve on Toast. 

o o o 

CREAMED LOBSTER 

Cook in Double Boiler 

Melt 2 Tablespoons Butter 

Add Yi Teaspoon Salt 

Add sprinkle of Cayenne 

Add 2 Tablespoons Flour 

Add 1 Cup Cream 

Stir and cook 12 minutes 

Add meat from 2-lb. boiled Lobster, or 1-lb. 
Canned Lobster, cut in small pieces 

Add 1 Tablespoon Butter 

Add 1 Teaspoon Worcestershire Sauce . 

Add Yi Teaspoon Paprika 

Stir and cook until Lobster is well heated 

Serve on hot buttered Toast or crisp 
Crackers 

28 



COCKTAIL AND FOOD RECIPES 

CRAB MEAT 

Crab Meat may be substituted for Lobster 
in either the Newburg or creamed recipes. 

o o o 

LOBSTER A LA NEWBURG 

An excellent recipe for serving with Cham- 
pagne, May also be served vs^ith any wine; or 
with Ale or Beer. 

Chafing Dish or Pan 

Melt 2 Tablespoons Butter 

Add 1 Tablespoon Flour 

Add 1 Teaspoon Salt 

Add sprinkle of Cayenne 

Add 1 cup of Cream 

Stir and cook 5 minutes 

Add 3 Egg Yolks, well beaten 

Stir to creamy consistence 

Add meat from 2-lb. Lobster, or one pound 
Canned Lobster 

Stir until Lobster is heated through 

Remove from fire 

Then add 1/3 cup each of Sherry and 
Brandy. Stir in quickly and serve, on Toast, 
diamond-shape. 



29 




Wines and Health 

[INE, like music, eludes complete defi- 
'nition or description; and like music, 
'its play upon the emotions covers, 
a wide range of influence. As jazz may 
cause a music-lover to wince with spiritual 
pain, so may coarse wine cause the epicure to 
shudder with shock. That old, mellow wine 
awakens dreams of inexpressible romance in 
sensitive people is common knowledge; why 
it does, no man has ever understood. Leibig 
claims to have discovered in certain wines a 
subtle substance which he named oenanthic 
ether. This substance in quantity is estimated 
to be only about one forty-thousandth part of 
the total volume of the wine in which it ap- 
pears. This ether, alone or together with a 
volatile oil appearing in larger volume, may 
contain the answer to the dream-inducing re- 
action upon the drinker. AH wines do not 
react much differently from other alcoholic 
beverages. The wines most noticeably produc- 
tive of this quahty are Hermitage, Still 
Burgundy, Amontillado and Port. 

Man's chemical organization attracts or re- 
pels certain wines, hence no expert can with 

30 



COCKTAIL AND FOOD RECIPES 

assurance affirm that any particular good wine 
is better than another. To a normally healthy 
person, however, there is fair certainty that 
some wine, taken with food and in moderation, 
will contribute materially to health. This is 
especially true of adults with increasing age; 
for wine acts as a mild stimulant on the diges- 
tive organs and is a solvent for pasty accumu- 
lations that are prone to clog the intestines and 
retard elimination. 

Each person may find for himself the wine 
for which his system has the closest affinity. 
Common-sense observation of his reactions 
will readily guide him to a state of understand- 
ing. Wine, music, religion, love, conscience, 
and even health, "Qll defy prescription by man 
for his fellow; these are in truth between him- 
self and his Maker. And wise is the man who 
preserves his instinctive contact with the 
Source concerning these vital matters. 

It is significant that we are indebted to men 
of the church for our best wines. Father 
Perigon, a Benedictine monk, discovered 
champagne, in 1715. The Franciscan Fathers 
are responsible for our own great wine in- 
dustry of California. The earliest records of 
wirie almo t uniformly refer to it in connection 
with relig dus ceremony. There is no substan- 
tial evidence that wine has contributed to the 

31 



COCKTAIL AND FOOD RECIPES 

corruption of man, other than in connection 
with excesses. In which it is not likely that 
the excessive drinking of wine is as harmful 
as overindulgence in food. 

Americans will eventually become connois- 
seurs of wines — and it is my prediction that 
American wines will one day be known as the 
best in the world. We are now making wines 
in this country that rank with the best. Prohi- 
bition, so-called, gave us our wine-technique. 
In striving to circumvent the law, our wine 
makers had to approach the problem scien- 
tifically. Wine must ferment and mellow 
after delivery, and quickly. To accomplish 
this, science broke down the so-called natural 
process and discovered what actually takes 
place under the old-world method. And 
presto! we age and mellow wine to confound 
the connoisseur, in five months — ^ten-year-old 
wine in five months. 



Wines With Food 

As previously stated, a rule-of -thumb with 
respect to the drinking of wine is not entirely 
practical. There has evolved, however, a 
standard formula for wine service with meals 
which may be followed with assurance that it 

32 



COCKTAIL AND FOOD RECIPES 

is at least conventional and "stylish." It 
probably represents, also, insurance against 
combinations that might result in an upset 
stomach. 

THE iWINE-COURSE DINNER 

Sors d'ceuvres — Sherry, Dry. 

Sea Food — Chablis or Moselle, Dry. ''(Cham- 
pagne is considered "ultra" with this course 
in certain high social circles in the United 
States, but it is not sanctioned by seasoned 
epicures.) 

Soup — Sherry, Dry. (Omit if wine has been 
served with hors d'ceuvres.) 

Fish — ^Dry Sauterne, Moselle, or Rhine. 

Entree — Bordeaux, Red. 

Roast — Medoc, Red. 

Dessert — Champagne. 

Coffee — Cordial or Brandy, 

TEMPERATURES FOR SERVING 

Temperature is important. Wines too cool 
or too warm lose their best taste. 

Do not mix ice with any wine. 

Red wines are best at a temperatiu-e of 65 
degrees. 

33 



COCKTAIL AND FOOD RECIPES 

White Avines, excepting champagne, are 
best at 45-50 degrees. 

Champagne and other sparkling wines 
should be chilled in a bucket of chopped ice 
for 20 to 30 minutes before serving. Do not 
immerse the neck of the bottle. Sparkling 
wines deteriorate if they are cooled and not 
used. Avoid double cooling. 

The store of wines should be kept, bottles 
on sides, in a cool cellar. 



34 




Cocktail is King 

lIONEER days in America produced 
hardened, sturdy physical types. 
Strong men embraced strong drink, 
and America became a hard-liquor country. 
The early settlers took their liquor "straight" 
as well as hard, and on the whole carried it 
well. With the changing tempo of develop- 
ment came the cocktail, and with its wide- 
spread and rapidly growing appeal it has 
largely replaced "straight" drinking. The 
cocktail era will probably pass, in its turn, and 
make way for a great people to "find" them- 
selves with respect to their drinking, by learn- 
ing to drink and enjoy wines and malt liquors. 
Meantime, however, there is no denying that 
the cocktail's heyday is here ; for the next few 
years every hour will be the Cocktail Hour, 
so to speak. Therefore, we must make our 
bow and render service to the cocktail. Thus 
the main part of my book will be devoted to the 
Cocktail, old and new, exotic and local, con- 

35 



COCKTAIL AND FOOD RECIPES 

ventional and radical. Every cocktail that is 
worthy of the name has been included. 

Preceding the Cocktails, I offer what I trust 
you may want and use with the cocktails, viz : 
Recipes for Food Bits. For food and drink 
should be brothers. The wise drinker who 
would consider health in connection with 
drinking can adopt no better antidote for the 
hard side of hard liquor than tasty bits of food, 
before, during, and after the drink. 



36 




The Cocktails of the World 

(HILE the Cocktail is America's gift 
to the world of drinking, other na- 
tioHS have contributed many to the 
large flock of popular concoctions classified 
under the common title of "Cocktails." Ameri- 
can hotels and barmen have received credit 
for many of these mixtures originating in 
foreign countries, and have renamed them. 
The international barmen have carried to 
America the best of the old-world art of mix- 
ing. The foreign mixtures are uniformly 
"smoother," more palatable and incidentally 
less harmful. 

All the "dazers" or "shockers" are hereby 
dedicated to the American Prohibitionist, who 
by his resort to force appears to have defeated 
the very purpose which he so earnestly and so 
unwisely set out to accomplish. 

Serving the Cocktail 

The cocktail should be served as an appe- 
tizer — ^before the meal and always with the 
food-bit. Served just before the meal, the 
food-bit with the cocktail takes on the charac- 

37 



COCKTAIL AXD FOOD RECIPES 

ter of a special Tiors d'ceuvre, with toast or 
cracker combinations, and may be followed by 
the regnlar hors d'ceuvre. 

The sweet cocktail should not be served just 
prior to the meal, but is in good taste between 
meals. The tart or "dry" cocktail properly 
precedes the meal. 

Experiments with the shockers should be 
avoided when entertaining formally. The 
conventional, popular "smooth" mixtures 
should be adhered to except among intimates 
or at "wild" parties. Such parties, even, are 
dangerous and usually end in disappointment. 

The Conventional Cocktails 

The following 15 mixtures are the most 
popular conventional drinks in the Western 
world. 

1 Martini Cocktail (Dry or Sweet) .... 

2 Manhattan Cocktail (Dry or Sweet) . 

3 Bronx Cocktail (Dry or Sweet) 

4 Old Fashioned Whiskey Cocktail 

( Sweet) 

5 Sidecar Cocktail ( Sweet) 

6 Clover Club Cocktail (Dry) 

7 Gin Rickey (Dry) 

8 Gin Fizz ( Sweet or Dry) 

9 Bacardi Cocktail (Dry) 

38 



COCKTAIL AND FOOD RECIPES 

10 Alexander Cocktail No. 1 (Sweet) . . . 

11 E-ock and Rye ( Sweet) 

12 Whiskey Cocktail (Dry) 

13 Sherry Cocktail ( Sweet or Dry) 

14 Dubonnet Cocktail (Sweet) 

15 Champagne Cocktail 

Equipment for Home Mixing 

The following hst of equipment represents 
the minimum necessities of the home sideboard 
or bar : 

Ice Tub or Boxvl — Glass preferred. 

Ice Breaker. 

Ice Tongs. 

Measuring Glass — 2 oz. 

Mixing Spoons— One with long handle; 
one with short handle. 

Mixing Bod — Made of glass. 

Bitters and Syrup Bottles. 

Decanters. 

Shaker, made of glass, with graduate scale 
for measuring. 

Glasses 

The choice of glassware is important. Much 
of the pleasure of drinking is influenced by 
"atmosphere," and appearance is a most im- 
portant phase of atmosphere. Most drinks 

39 



COCKTAIL AND FOOD RECIPES 

are colorful, and suitable glassware adds much 
to the natural beauty of the liquid. 

Clear Glass. — Colored, or even tinted, 
glasses are no longer considered practical or 
proper. Clear, sparkhng glass is the mode. 

Shape. — Shapes in glassware for beverages 
are quite standardized. Shapes have evolved 
largely from practical needs, and it is wise to 
follow the established shapes for each type of 
drink. As an aid to selection and use, the 
following list will serve as a reliable guide: 

Ale 
Beer 

Brandy 

Champagne, flat 
Champagne, hollow stem 
Cocktail 
Claret 
Cordial 
Highball 
Hot Mixtures 
Pousse Cafe 
Rhine Wine 
Sherry 
Wine 
Whiskey 
40 



COCKTAIL AXD FOOD RECIPES 

Mixing 

Measuring, — Measure deliberately and with 
care. Too much or too little of an ingredient 
may cause the drink to just miss its mark. 

Icing. — The mixture generally should be 
poured over the ice. In some instances this is 
Immaterial, but it is the safe way. In a certain 
high-class hotel in Berlin a barman is dis- 
charged if he is detected dropping ice into a 
cocktail mixture. The meticulous Germans 
explain that pouring the liquid on a liberal 
quantity of ice, sets up an immediate chill 
which is an outstanding attraction of the cock- 
tail. The same school of mixing prohibits vio- 
lent shaking and insists that the drink be 
poured off the ice as quickly as possible after 
gentle, quick shaking. This is a professional 
method, and unless carefully done may result 
in "warm" drinks. The secret is, plenty of ice 
and quick, gentle movement. 

If the above method is used, the number of 
shakes provided for in the recipes in this book 
Jhould be reduced one-half. 

Stirring. — ^Where stirring is prescribed, al- 
ways stir gently from the bottom, and prefer- 
ably with a glass rod. 

Shaking. — Do not shake vertically. Turn 
+he shaker on its side and use a push and pull 

41 



COCKTAIL AND FOOD RECIPES 

stroke. A shake is counted for each single 
stroke, thus to and from is two strokes. The 
shaker should never be more than three- 
quarters full. 

The figures as they appear preceding the in- 
gredient, mean Paets. 

Glass means 2 ounces, a standard whiskey 
glass. 

Jigger means 1 ounce. 

Dash means 3 or 4 drops. 



42 



Brandy Drinks 

AFTER DINNER COCKTAIL 
1 Apricot Brandy 
1 Curacao 

Lemon Juice, 3 Dashes 
Add 2 Cubes of Ice. Stir. Strain and 
serve. 







o o o 


BETWEEN THE SHEETS NO. 1 


Ice.- 


1 Brandy 
1 Dry Gin 

1 Curacao 

- Lemon Juice, 2 Dashes 
—25 Shakes. Strain and serve. 






O o 


BETWEEN THE SHEETS NO. 2 


Ice.- 


1 Brandy 
1 Rum 

1 Cointreau 

Lemon Juice, 2 Dashes 
—25 Shakes. Strain and serve 






43 



COCKTAIL AND FOOD RECIPES 



BOSTON SPECIAL 




2 


Brandy 




1 


Italian Vermouth 




1 


French Vermouth 
Curacao, 3 Dashes 
Absinthe, 2 Dashes 


Ice.- 


—30 Shakes. Strain and serve. 



o o o 

BRANDY ALEXANDER 

1 Brandy 

1 Fresh Cream 

1 Creme de Cocoa 
Add 3 Cubes of Ice. 40 Shakes. Strain 
and serve. 

o o o 

BRANDY BLAZER 

Brandy, 1 Glass 
Sugar, 1 Lump 
Add Lemon Twist and Orange Twist. Stir 
until Sugar dissolves. Ignite while stirring. 
Strain and serve 

o o o 

BRANDY COCKTAIL 

Brandy, 1 Glass 
Curacao, 3 Dashes 
Add 1 Ice Cube. Stir. Strain and serve. 

44 



COCKTAIL AND FOOD RECIPES 

BRANDY CRUST A 

Line wine glass with lemon peel, moisten 
the edge of the glass and dip in powdered 
Sugar. 

3 Brandy 

1 Curacao 
Maraschino, 3 Dashes 
Lemon Juice, 4 Dashes 
Angostura Bitters, 1 Dash 

Ice. — Stir. Strain into above glass and 
serve with a Slice of Orange. 

o o o 

BRANDY DAISY 

2 Brandy 

1 Yellow Chartreuse 
Sugar, 2 Teaspoonsful 
Lemon Juice, 2 Dashes 
Dissolve the Sugar and Lemon Juice with 
a Dash of Carbonated Water, then add the 
Spirits and cracked ice, stir and serve in a glass 
Vith Fruit. 

o o o 

Brandy FLIP 

Brandy, 1 Glass 
Sugar, 2 Teaspoonsful 

Add White of 1 Egg. 

Ice. — 35 Shakes. Strain and serve. 

45 



COCKTAIL AND FOOD RECIPES 

BBANDT SOUB 

Brandy, 1 Glass 

Powdered Sugar, 1 Teaspoonful 
Add Juice of '/4 Lemon and Yz Lime. 
Ice. — 30 Shakes. Strain and serve in a glass 
with Fruit. 

If desired add a little Carbonated Water. 

o o o 

BRANDY VERMOUTH 
3 Brandy 
1 Italian Vermouth 

Angostura Bitters, 2 Dashes 
Ice. — Stir. Strain and serve. 

o o o 

BULLS -EYE COCKTAIL 
3 Brandy 
1 Curacao 

1 Fresh Milk 
Add 1 Fresh Egg. 

Ice. — 35 Shakes. Strain and serve with a 
little Nutmeg sprinkled on top. 

o o o 

CHERRY BLOSSOM COCKTAIL 
3 Cherry Brandy 

2 Brandy 

Lemon Juice, 4 Dashes 
Curacao, 4 Dashes 
Grenadine, 3 Dashes 
Ice. — 45 Shakes. Strain and serve. 

46 



COCKTAIL AND FOOD RECIPES 

CLASSIC COCKTAIL 
3 Brandy 
1 Curacao 
1 Maraschino 

1 Lemon Juice 

Ice. — Stir. Strain into glass with rim 
dipped in Powdered Sugar. 
Add Lemon Twist and serve. 



CUBAN BRANDY 

2 Brandy 

1 Apricot Brandy 
Ice. — Juice of 1 Lemon. Juice of 1 Lime. 
Stir. Strain and serve. 

o o o 

DAZER COCKTAIL 





Apricot Brandy 




Dry Gin 




Scotch Whiskey 




Lemon Juice 




Orange Juice 




Gum Syrup, 1 Dash 


Add White of 1 Egg. 


Ice. — 40 Shakes. Strain and serve, 




47 



COCKTAIL AND FOOD RECIPES 

EAST INDIA COCKTAIL 

Brandy, 1 Glass 
Angostura Bitters, 3 Dashes 
Curacao, 1 Teaspoonful 
Maraschino, 2 Dashes 
Pineapple Juice Syrup, 1 Tea- 
spoonful 
Ice. — Stir. Strain and serve in a glass with 
an Olive and a Lemon Twist. 

o o o 

FEDOBA NO. 1 

2 Brandy 

1 Rum 

H Bourbon 

2 Curacao 

Powdered Sugar, 3 Teaspoonsful 
Add Slice of Lemon. 
Ice. — Stir and serve. 

o o o 

FEDORA NO. 2 

2 Brandy 
2 Rye Whiskey 
1 Rum 
1 Curacao 
Stir and serve. 

48 



COCKTAIL AND FOOD RECIPES 



HARVARD BRANDY COCKTAIL 


1 


Brandy 




1 


Italian Vermouth 






Gum Syrup, 2 Dashes 




Angostura Bitters, 


2 Dashes 


Ice. — Stir. Strain and serve. 











HIS MAJESTY'S BEST 




2 


Brandy 




2 


Gin 




1 


Gum Syrup 




1 


Curacao 




1 


Italian Vermouth 




1 


French Vermouth 




Ice. — 40 Shakes. Strain and 


serve. 



o o o 

HONEYMOON COCKTAIL 
1 Apple Brandy 
1 Benedictine 

Curacao, 3 Dashes 
Ice. 30 Shakes. Strain and serve. 



MERRY WIDOW COCKTAIL 

1 Cherry Brandy 
1 Maraschino 

Curacao, 3 Dashes 
Add Cherries. Stir and serve. 

49 



COCKTAIL AND FOOD RECIPES 

METROPOLITAN GRAND NO. 1 
1 Brandy 

1 Italian Vermouth 
Angostura Bitters, 2 Dashes 
Simple Syrup, 2 Dashes 

Ice. — Stir. Strain and serve. 

o o o 

METROPOLITAN GRAND NO. 2 

2 Brandy 

1 French Vermouth 

Angostura Bitters, 1 Dash 
Orange Bitters, 2 Dashes 
Ice. — 20 Shakes. Strain and serve. 

o o o 

MORNING COCKTAIL 
1 Brandy 
1 Italian Vermouth 
Creme de Cocoa 
Maraschino, 2 Dashes 
Absinthe, 2 Dashes 
Angostura Bitters, 3 Dashes 
Ice. — Stir. Strain into a glass with a 
Cherry. 
Add a Lemon Twist and serve. 
This may be made by substituting French 
Vermouth for Italian Vermouth in the above 
recipe. 

50 



COCKTAIL AND FOOD RECIPES 

QUEEN MARY 

1 Brandy 
1 Italian Vermouth 
Curacao, 2 Dashes 
Ice. — Stir. Strain and serve in a glass with 
a Cherry. 

o o o 

BEELEB COCKTAIL 
1 Brandy 
1 Anisette 
1 Curacao 

Add Yolk of 1 Egg. 

Ice. — 35 Strokes. Strain and serve. 

o o o 

SABATOGA COCKTAIL NO. 1 

Brandy, 1 Glass 
Angostura Bitters, 3 Dashes 
Maraschino, 2 Dashes 
Pineapple Syrup, 3 Dashes 
Ice. — 35 Shakes. Strain into a glass with a 
Strawberry and add a Lemon Twist. 

Carbonated Water may be added or even 
Champagne if desired. 

51 



COCKTAIL AND FOOD RECIPES 



SARATOGA COCKTAIL NO. 2 




1 
1 


Brandy 

Italian Vermouth 




1 


Scotch Whiskey 
Angostura Bitters, 2 Dashes 


Ice- 


-20 Shakes. Strain and serve. 


Add 


a Lemon Twist. 






O o 


SHOCKER COCKTAIL 




1 
3 

1 


Brandy 

Sherry 

French Vermouth 




1 


Cointreau 


Ice — 


-Stu 


Lemon Juice, 3 Tablespoonsful 
Cinnamon, 1 small bit 
•. Strain and serve. 



o o o 

SIDECAR COCKTAIL 

2 Brandy 
1 Lemon Juice 
1 Cointreau 
Ice. — Stir. Strain into a Cocktail Glass 
with a Sugar Coated edge and serve. 

o o o 

SIDECAR SPECIAL 
1 Brandy 
1 Curacao 
1 Cointreau 

Maraschino, 2 Dashes 
Serve as above. 

52 



COCKTAIL AND FOOD RECIPES 

SOUTHERN MINT JULEP 

Sugar, 2 Teaspoonsful 
Dissolve in Water 
Add Fresh Mint and crush to extract flavor. 
Add 3 ounces Brandy. 
Ice. — Stir until frost appears on glass. Add 
jfresh Mint, sprinkle with Sugar. Add a Dash 
bf Rum. Fresh Fruit and serve. 

o o o 

STATESMAN'S TREAT 





1 Brandy 




1 Cointreau 




1 Kimmel 




1 Rum 




1 Maraschino 




1 Lime Juice 




Kirschwasser, 2 Dashes 


Ice.- 


—Stir. Strain and serve. 



o o o 

Stepper cocktail 

1 Brandy 
1 Creme de Menthe 
Ice. — Stir. Strain and serve. 

o o o 

$TINGER 

3 Brandy 
1 Creme de Menthe 
Ice. — Stir. Strain and serve. 

53 



COCKTAIL AND FOOD RECIPES 

TRAVELAIRE COCKTAIL 

2 Brandy 

1 Italian Vermouth 
Ice. — A Dash of Onion Juice. 
Stir. Strain and serve. 



TOM AND JERRY 

Separate the whites from the yolks of the 
eggs to be used. '/^ egg for each drink to be 
served. Beat the whites in a bowl with an egg 
beater until stiff. Add 4 teaspoonfuls of sugar 
for each egg and mix thoroughly. Now beat 
the yolks until they become watery and then 
mix with the whites and sugar. (This will 
have to be stirred occasionally to keep the bat- 
ter together.) 

Above Batter, 6 teaspoonsful 
Jamaica Rum, 1 Jigger 
Brandy, 1 Glass 
Put in a large glass, fill with hot milk and 
stir well. Then pour from one glass into an- 
other several times. Shake some nutmeg on 
top and serve. 

o o o 

TOP OF THE MORNING 

2 Brandy 

1 Apple Brandy 
1 Italian Vermouth 
Lemon Juice, 1 Dash 
Ice. — Stir. Strain and serve. 

54 



COCKTAIL AND FOOD RECIPES 

VALEDICTORIAN'S ASSISTANT 

2 Apricot Brandy 
Orange Bitters, 3 Dashes 

1 Orange Juice 
Ice. — Stir. Strain and serve. If desired 
add 1 portion of Champagne. 

o o o 

THE VANDERBILT SPECIAL 

3 Brandy 

1 Cherry Brandy 

Gum Syrup, 2 Dashes 
Angostura Bitters, 3 Dashes 
Ice.- Stir. Strain and serve. 

Rum Drinks 

BACAUdI COCKTAIL 

4 Bacardi Rum 
1 Grenadine 

1 Lemon or Lime Juice 
Ice. — 35 Shakes. Strain and serve. 

o o o 

BETWEEN THE SHEETS 
1 Bacardi Rum 
1 Brandy 

1 Cointreau 

Lemon Juice, 2 Dashes 
Ice.- — 25 Shakes. Strain and serve. 

55 



COCKTAIL A:N^D FOOD RECIPES 

BOUNCER COCKTAIL 
1 Bacardi Rum 
1 French Vermouth 

1 Dry Gin 

Ice. — Stir. Strain and serve. 

o o o 

DAIQUIRI COCKTAIL 

Bacardi Rum, 1 Glass 
Powdered Sugar, 2 Teaspoonsful 
Add juice of Yi Lemon or V2 Lime. 
Ice. — 25 Shakes. Strain and serve. 
If desired to suit taste add 3 Dashes of 
Grenadine. 

000 

FAIR AND WARMER 

2 Bacardi Rum 

1 Italian Vermouth 
Curacao, 3 Dashes 
Ice. — 30 Shakes. Strain and serve. 

000 

FOGGY NIGHT 

Bacardi Rum, 1 Glass 

Grenadine, 3 Dashes 
Add the White of 1 Egg. Juice of ^ Lime. 
Ice. — 35 Shakes. Strain and serve. 

56 



COCKTAIL AND FOOD RECIPES 



GOLDEN RUMMER 




Rum, 1 Glass 




Curacao, 3 Dashes 




Powdered Sugar, 1 Teaspoonful 




Absinthe, 2 Dashes 


Add the Yolk of 1 Effg. 


Ice.- 


—35 Shakes. Strain and serve. 




o o o 


HAFANA COCKTAIL 




1 Bacardi Rum 




1 Pineapple Juice 




Maraschino, 2 Dashes 




Grenadine, 1 Teaspoonful 


Ice- 


—Stir. Strain and serve. 





MARIE ANTOINETTE 
1 Bacardi Rum 
1 Swedish Punch 

Grenadine, 3 Dashes 
Absinthe, 2 Dashes 
Add the Juice of 5^ Lime. 
Ice. — 35 Shakes. Strain and serve 

o o o 

MADAGASCAR BACARDI 

Bacardi Rum, 1 Glass 
Add the Juice of 1 Orange, the Juice of 1 

Lemon. 

Ice. — 30 Shakes. Strain, sprinkle witK 

Nutmeg and serve. 

57 



a 
cau! 



COCKTAIL AND FOOD RECIPES 

MAIN STREET SPECIAL 
1 Rum 
1 Grenadine 
1 Pineapple Juice Syrup 
1 Lime Juice 
lee. — 30 Shakes. Strain and serve. 

o o o 

PLANTATION DELIGHT 

1 Rum 

1 Orange Juice 
Lemon Juice, 2 Dashes 

Ice. — 15 Shakes. Strain and serve. 

o o o 

QUABTERM ASTER'S COCKTAIL 

2 Rum 

1 Sherry- 
Lime or Lemon Juice, 2 Tea- 
spoonsful 

Ice. — Stir, strain and serve. 

o o o 

TAILSPIN COCKTAIL 

2 Bacardi Rum 

2 Swedish Punch 
1 Lemon Juice 
1 Orange Juice 
Ice. — 40 Shakes. Strain and serve. 

58 



COCKTAIL AND FOOD RECIPES 

Whiskey Drinks 

BLACK-THORN 

1 Irish Whiskey 
1 French Vermouth 

Angostura Bitters, 3 Dashes 

Absinthe, 2 Dashes 
Ice. — Stir. Strain and serve. 

o o o 

BLOOD AND SAND COCKTAIL 

1 Scotch Whiskey 
1 Itahan Vermouth 
1 Orange Juice 
1 Cherry Brandy 
Ice. — Stir. Strain and serve. 

o o o 

BLUE BLAZER 

Scotch Whiskey, 1 Glass 
Gum Syrup, 2 Tablespoonsful 
Hot Water, 1 Glass 
Add a little honey or rock candy syrup, and 
bring to a boil over a burner. Use two mugs 
with handles and pour from one to the other 
seven times after igniting the whiskey. The 
blue blaze will look like a solid streak of fire. 
Add a slice of lemon peel. Serve in a 6-oz. 
glass. 

59 



a 



COCKTAIL AND FOOD RECIPES 

BLUES COCKTAIL 

4 Whiskey 
1 Curacao 

Cusenier de Prunelle, 2 Tea- 
spoonsful 
Ice. — 40 Shakes or more. Strain and serve. 

Q Q Q 

BOBBY BURNS COCKTAIL 

1 Scotch Whiskey 
1 Italian Vermouth 

Benedictine, 1 Teaspoonful 
Ice. — Stir. Strain and serve with a Lemon 
Twist. 



BRAIN STORM COCKTAIL 

Irish Whiskey, 1 Glass 
Benedictine, 2 Dashes 
French Vermouth, 2 Dashes 
Add one cube of ice. Stir and serve with 
an orange twist. 

o o o 

CANADIAN CLUB COCKTAIL 

Scotch Whiskey, 1 Glass 
Gum syrup, 3 Dashes 
Angostura Bitters, 2 Dashes 
Ice. — Stir. Strain and serve. 

60 



COCKTAIL AND FOOD RECIPES 

COWBOY COCKTAIL 

2 Scotch Whiskey 

1 Sweet Cream 

Ice. — 30 Shakes. Strain and serve. 

o o o 

VROW COCKTAIL 

2 Scotch Whiskey 
1 Lemon Juice 

Grenadine, 2 Dashes 
Ice. — Stir. Strain and serve. 

o o o 

pUBLIN COCKTAIL 

1 Irish Whiskey 

Green Chartreuse, 1 Teaspoonful 
Green Mint, 3 Dashes 
Ice. — Stir. Strain and serve with Ohve, 

o o o 

Hailstone cocktail 

Whiskey, 1 Glass 
White of 1 Egg 
Sugar 1 Teaspoonful 
Ice. — 35 Shakes. Strain, add Gingerale 
flUd serve. 

61 



COCKTAIL AND FOOD RECIPES 

HIGHLAND FLING 

3 Scotch Whiskey 
1 Italian Vermouth 

Orange Bitters, 2 Dashes 
Ice. — Stir. Strain and serve. 

o o o 

IBISH COCKTAIL 

Irish Whiskey, 1 Glass 
Curacao, 2 Dashes 
Absinthe, 2 Dashes 
Maraschino, 1 Dash 
Angostura Bitters, 1 Dash 
Ice. — Stir. Strain and serve in a glass witL 
an Ohve and add a Lemon Twist. 

o o o 

LADIES' BEST 

Irish Whiskey, 1 Glass 
Anisette, 3 Dashes 
Angostura Bitters, 2 Dashes 
Absinthe, 2 Dashes 
Ice. — Stir. Strain and serve with a 
Orange Twist. 

o o o 

LOOP THE LOOP 

1 Whiskey, Rye or Irish 
1 Dry Gin 
1 Bacardi Rum 
Ice. — 15 Shakes. Strain and serve. 

62 



COCKTAIL AND FOOD RECIPES 

LONDON FOG 

Rye Whiskey, 1 Glass 

Orange Flower Water, 3 Dashes 

Orgeat Syrup, 3 Tablespoonsful 

1 Egg 

Ice. — -30 Shakes. Strain and serve with 
Nutmeg sprinkled on top. 

o o o 

DRY MANHATTAN COCKTAIL 

2 Rye or Irish Wiskey 

1 Italian Vermouth 
Angostura Bitters, 2 Dashes 

Ice. — Stir. Strain and serve in a glass with 
jplCherry and add a Lemon Twist. 


SWEET MANHATTAN COCKTAIL 

2 Rye or Irish Whiskey 
1 Italian Vermouth 

1 French Vermouth 
Gum Syrup, 2 Dashes 
Ice. — Stir. Strain and serve in a glass with 
B Cherry and add a Lemon Twist. 

o o o 

MILK WHISKEY 

Whiskey (or Rum), 1 Glass 
Milk, 1 Glass 
Add 2 teaspoonsful of powdered sugar, 
cracked ice, stir, strain and serve with nutmeg, 
5prinkled on top. 

63 



COCKTAIL AND FOOD RECIPES 

MORNING GLORY COCKTAIL 

Whiskey, V2 Glass 
Brandy, '/2 Glass 
Gum Syrup, 3 Dashes 
Absinthe, 1 Dash 
Angostura Bitters, 2 Dashes 
Curacao, 2 Dashes 
Ice. — Stir. Strain into an 8-oz. Glass. Add 
Soda Water and a Lemon Twist. 

000 

MULE TAMER 

2 Rye Whiskey 
1 Italian Vermouth 
1 French Vermouth 

Orange Bitters, 1 Dash 
Ice. — Stir. Strain and serve with a lemon, 
twist. 

000 

MINT JULEP (WHISKEY) 

Use an 8-oz. glass and crush mint leaves 
against the sides to extract the flavor. Add 1 
Glass of Irish or Rye Whiskey, 2 teaspoons- 
ful of sugar and cracked ice; stir constantly 
until the outside becomes frosted, serve with 
the mint in the drink. 

64 



COCKTAIL AND FOOD RECIPES 

OLD FASHIONED COCKTAIL 

Whiskey, 1 Glass 

Sugar, 1 Lump 

Angostura Bitters, 2 Dashes 

Curacao or Absinthe, 2 Dashes 
Add one Shoe of Orange, one Shoe of 
Lemon Peel, mull with the Bitters and Sugar, 
then add the Whiskey and serve in the same 
glass. 

o o o 

OLD KING COLE 

Bourbon Whiskey, 1 Glass 
Gum Syrup, 3 Dashes 
Fernet Branca, 1 Dash 
Add 1 Slice of Orange, 1 Shce of Pineapple, 

mix well and add 1 Cube of Ice. Stir and 

serve. 

o o o 

ORACLE COCKTAIL 

2 Rye Whiskey 
1 Curacao 
1 Italian Vermouth 
Ice. — Juice of 1 Lime. Stir. Strain and 
serve. 

65 



COCKTAIL AND FOOD RECIPES 

OPPORTUNITY COCKTAIL 
1 Bourbon 
1 Dubonnet 

Absinthe, 3 Dashes 
Curacao, 1 Dash 
Add 1 Slice of Lemon, 1 Slice of Orange, 
mull with a bar spoon, add 1 Dash of An- 
gostura Bitters- and serve in the same glass. 

o o o 

BOCK AND BYE 

Rye Whiskey, 1 Glass 

Rock Candy, 1 Piece 
Add the Juice of 1 Lemon and stir until 
the candy dissolves. Serve in the same glass. 

O O €> 

BYE COCKTAIL (PLAIN) 

Rye Whiskey, 1 Glass 
Gum Syrup, 3 Dashes 
Angostura Bitters, 1 Dash 
Ice. — Stir. Strain and serve in a glass with 

an ohve. 

o o o 

SHABPSHOOTEB 

Irish or Rye, 1 Glass 
Absinthe, 1 Dash 
Angostura Bitters, 1 Dash 
Sugar, 1 Lump 
Mull until the sugar dissolves and add a 
lemon twist. 

66 



COCKTAIL AND FOOD RECIPES 

T. N. T. COCKTAIL 

1 Irish or Rye Whiskey 
1 Absinthe 
Ice. — 25 Shakes. Strain and serve. 

o o o 

WHISKEY COCKTAIL 

Irish or Rye Whiskey, 1 Glass 
Angostura Bitters, 1 Dash 
Gum Syrup, 4 Dashes 
Ice. — Stir. Strain and serve in a glass with 
a Cherry. 

o o o 

WHISKEY CRUST A 

Whiskey, 1 Glass 
Angostura Bitters, 2 Dashes 
Lemon Juice, 1 Dash 
Five Fruits, 2 Tablespoonsful 
Maraschino, 2 Dashes 
Line a wine glass with Lemon Peel, moisten 
the edge and dip in powdered sugar. 

Mix the above ingredients wtih cracked ice, 
strain into the wine glass, decorate with fruit 
and serve. 

67 



COCKTAIL AND FOOD RECIPES 

WHISKEY DAISY NO. 1 

Irish or Rye Whiskey, 1 Glass 
Gum. Syrup, 3 Dashes 
Add juice of Yi Lemon. 
. Ice. — 20 Shakes. Strain into an 8-oz. glass, 
fill with Carbonated water and serve. 

o o o 

WHISKEY DAISY NO. 2 

Mix the same as above and add Yi jigger of 
yellow chartreuse and decorate with fruits in 
season. 

o o o 

WHISKEY FIX 

Whiskey, 1 Glass 
Sugar, Powdered, 2 Tea- 
spoonsful 

Add juice of 1 Lemon. 

Ice. — Stir. Strain and serve. 

o o o 

WHISKEY FIX NO. 2 

This may be made the same as above except 
that pineapple syrup is substituted for the 
Lemon juice. Add a Dash of Lemon juice. 

68 



COCKTAIL AND FOOD RECIPES 

WHISKEY FIZZ 

Whiskey, 1 Glass 
Sugar, Powdered, 2 Tea- 
spoonsful 
Lemon Juice, 3 Dashes 
Ice. — 25 Shakes. Strain into an 8-oz. glass, 
fill with carbonated water and serve. (Drink 
at once.) 

o o o 

WHISKEY JULEP 

2 Whiskey 

1 Carbonated Water 

Sugar, Powdered, 2 Tea- 
spoonsful 
Add several sprigs of Mint, fill glass with 
cracked ice, stir, add a Dash of Riun and serve. 



o o o 

WHISKEY RICKEY 

Whiskey, 1 Glass 
Ice. — ^Add Juice of 1 Lime and fill the glass 
with Soda and serve. 

69 



COCKTAIL AND FOOD RECIPES 

WHISKEY SMASH 

Sugar, 1 Teaspoonful 
Dissolve in 1 Jigger of Water 
Whiskey, 1 Glass 
Fresh Mint crushed against sides of an 8-oz. 
Glass. 

Ice. — Stir. Strain. Add Fancy Fruit and 
serve. 

o o o 

WHISKEY SOUR 

Whiskey, 1 Glass 

Sugar, Powdered, 1 Teaspoonful 
Add the Juice of Yx Lemon and Yz Lime. 
Ice, — 30 Shakes. Strain and serve. 

o o o 

WHISKEY TODDY 

2 Whiskey 
1 Water 

Sugar, Powdered, 1 Teaspoonful 
Ice, 1 Cube 
Stir and serve. 

70 



COCKTAIL AND FOOD RECIPES 

WHISKEY TODDY (HOT) 
Sugar, 1 Lump 

Dissolve in '/2 Jigger Hot Water 
Cinnamon, 1 Piece 
Lemon Peel, 1 Piece 
Whiskey, 1 Glass (Rye or 

Scotch) 
Add Hot Water to Suit 

o o o 

WILD WEST COCKTAIL 

1 Irish or Rye Whiskey 
1 Swedish Punch 
1 French Vermouth 

Angostura Bitters, 1 DasH 
Lemon Juice, 1 Dash 
Ice. — Stir. Strain and serve. 

o o o 

WARD EIGHT 

Rye Whiskey, 1 Glass 
Grenadine, 3 Teaspoons 
Powdered Sugar, 1 Teaspoon 
Lemon, Juice of 1 
Ice. — Stir. Strain into 8-oz. glass. 



71 



Cobblers, Cups and Punches 

BRANDY COBBLER 

8 ounce glass Yi full of ice 
Powdered Sugar, 1 Teaspoonful 
Brandy, 1 Jigger 
Stir. Serve with slice of orange. 

o o o 

GIN OR WHISKEY COBBLER 

Same as above, substitute Gin or Whiskey 
for Brandy. 

o o o 

BOMBAY PUNCH 

Sherry, 1 Pint 

Brandy, 1 Pint 

Orange Curacao, 1 Jigger 

Maraschino, 1 Jigger 

Champagne, 2 Quarts 
Place punch bowl in ice, pour in above in- 
gredients, add one quart of carbonated water 
and decorate with various kinds of fruit. Stir 
until cold before serving. 

72 



COCKTAIL AND FOOD RECIPES 

BRANDY PUNCH 

Brandy, 1 Quart 

Powdered Sugar, 1 Poimd 

Curacao, 1 Glass 

Grenadine, 1 Glass 
Add the juice of eight lemons and four 
oranges, and one quart of carbonated water. 
Place bowl in ice and add the above ingredi- 
ents. Stir until cold before serving. Sweeten 
more to suit taste. 

o o o 

CARDINAL PUNCH 

Claret, 1 Quart 

Brandy, 1 Glass 

Rum, 1 Glass 

Italian Vermouth, 2 Jiggers 

Sugar, 1 Pound 
Dissolve the sugar with one quart of carbo- 
nated water and then pour in the other in- 
gredients. Add one glass of Italian Ver- 
mouth and sliced fruit and place the bowl on 
ice. Stir until cold before serving. 

73 



COCKTAIL AND FOOD RECIPES 

CHAMPAGNE PUNCH 

Champagne, 1 Quart 
Sparkling Water, 1 Pint 
Curacao, 2 Jiggers 
Brandy, 2 Jiggers 
Maraschino, 2 Jiggers 
Add one quarter of a pound of sugar to the 
above or sweeten to taste, pour into a bowl 
placed in ice and add sliced fruit. Stir until 
cold before serving. 

o o o 

CLARET PUNCH 

Claret, 3 Pints 
Curacao, 3 Jiggers 
Carbonated Water, 2 Pints 
Lemon Juice, 3 Jiggers 
Add one quarter of powdered sugar, place 

in a bowl on ice, stir until cold before serving. 

Fruit may be added as served. 

o o o 

FISH HOUSE PUNCH 

Peach Brandy, 2 Jiggers 
Brandy, 1 Glass 
Jamaica Rum, 2 Jiggers 
Sparkhng Water, 2 Pints 
Add one quarter pound of powdered sugar 
to the above and pour into a punch bowl placed 
on ice. Stir until cold before serving. 

74 



COCKTAIL AND FOOD RECIPES 

RHINE WINE PUNCH 

Rhine Wine, 3 Pints 
Rrandy, 3 Jiggers 
Sparkling Water, 1 Pint 
Maraschino, 3 Jiggers 
Tea, 1 Tablespoonful 
Pour the ingredients into a punch bowl, 
place on ice and dissolve one quarter pound of 
powdered sugar. Place the tea in small tea 
bags and allow to soak for ten minutes. Add 
sliced fruit and stir until cold before serving. 

o o o 

ROMAN PUNCH 

Champagne, 1 Quart 
Cognac, 1 Glass 
Curacao, 3 Jiggers 
Swedish Punch, 1 Glass 
Jamaica Rum, 2 Glasses 
Aromatic Bitters, 3 Dashes 
Tea, 2 Tablespoonsful 
Pour the above ingredients into a punch 
bowl placed on ice, add the juice of four 
lemons; place the tea in small tea bags and 
allow to soak for about ten minutes. Add 
shced fruit and stir until cold before serving. 

75 



COCKTAIL AND FOOD RECIPES 

SAUTERNE PUNCH 

Sauterne, 1 Quart 
Curacao, 1 Jigger 
Maraschino, 1 Jigger 
Grand Manier, 1 Jigger 
Pour into a punch bowl placed on ice, add 
sliced fruit and stir until cold before serving. 

o o o 

CHAMPAGNE CUP 

Champagne, 1 Pint 
Maraschino, 1 Jigger 
Grand Manier, 1 Jigger 
Curacao, 1 Jigger 
Brandy, 1 Jigger 
Powdered Sugar, 2 Tea- 
spoonsful 
Mix in large pitcher, add plenty of ice 
cubes, decorate with sliced orange and pine- 
apple and sprigs of mint. 

o o o 

CIDER CUP 

Cider, 1 Pint 
Maraschino, 1 Jigger 
Brandy, 1 Jigger 
Curacao, 1 Jigger 
Add plenty of ice cubes, one pint of soda 
water, stir and decorate with slices of fruit. 

76 



COCKTAIL AND FOOD RECIPES 

CLABET CUP 

Claret or Burgundy, 1 Pint 
Curacao, 4 Tablespoonsful 
Maraschino, 3 Tablespoonsful 
Sugar Powdered, 2 Table- 
spoonsful 
Mix in a large pitcher, add ice cubes, deco- 
rate with sliced fruit and sprigs of mint. 

O Q O 

RHINE WINE CUP 

Rhine Wine, 1 Pint 
Curacao, 1 Jigger 
Maraschino, 2 Jiggers 
Powdered Sugar, 1 Teaspoonful 
Mix in large pitcher, add plenty of ice 
cubes, decorate with slices of orange and pine- 
apple and sprigs of mint. 



77 



Gin Drinks 

ALASKA COCKTAIL NO. 1 
3 Dry Gin 

1 Yellow Chartreuse 

Orange Bitters, 1 Dash 
Ice. — ^20 shakes. Strain into Cocktail Glass. 
Decorate with 1 piece Lemon Peel. 

o o o 

ALASKA COCKTAIL NO. 2 

3 Dry Gin 
1 Yellow Chartreuse 
Ice. — 20 shakes. Strain into Cocktail Glass. 

o o o 

ALEXANDER COCKTAIL NO. 1 
1 Gin 
1 Creme de Cocoa 

1 Sweet Cream 

Ice. — ^20 Shakes. Strain into Cocktail Glass. 

o o o 

ALEXANDER NO. 2 

2 Gin 

1 Creme de Menthe 
1 Sweet Cream 
Ice. — 20 Shakes. Strain into Cocktail Glass. 

78 



COCKTAIL AND FOOD RECIPES 

ALEXANDER NO. 3 

1 Gin 

1 Creme de Menthe 
1 Sweet Cream 
Ice. — 20 Shakes. Strain into Cocktail Glass. 

o o o 

BARBARY COAST COCKTAIL 
1 Gin 

1 Creme de Cocoa 
1 Scotch Whiskey 

1 Cream 

Cracked ice. Stir gently from bottom. 
Strain into Cocktail Glass. 

o o o 

BELMONT COCKTAIL 

2 Gin 

1 Grenadine 

Cream — 1 Tablespoon 
Ice. — 25 Shakes. Strain into Cocktail Glass. 

o o o 

BENDER'S BEST 

Gin, 1 Jigger 
Orange Juice, Yi Orange 
Ice. — 25 Shakes. Strain into Cocktail Glass. 

79 



COCKTAIL AND FOOD RECIPES 

BIJOU COCKTAIL 

1 Plymouth Gin 
1 Italian Vermouth 
1 Green Chartreuse 

Orange Bitters, 1 Dash 
Ice. — Stir from bottom. 
1 Olive 

1 Dash Lemon Juice. 
Strain into Cocktail Glass. 

o o o 

BOULEVARD SPECIAL 
1 Gin 

1 Grapefruit Juice 
Grenadine, 1 Dash 

Ice. — Stir. Strain into Cocktail Glass. 

o o o 

BOULEVARD NO. 2 

2 Gin 

1 Erench Vermouth 
1 Italian Vermouth 
1 Orange Juice 
Ice. — 10 Shakes. Strain into Cocktail Glass. 

o o o 

BRONX COCKTAIL NO. 1 
1 Dry Gin 

1 French Vermouth 
1 Orange Juice 
Ice. — 25 Shakes. Strain into Cocktail Glass. 

80 



COCKTAIL AND FOOD RECIPES 

BRONX NO. 2 (DRY) 

In Mixing Glass 

Orange — 1 Slice 

Pineapple — '/2 Slice 

Press with Spoon and Muddle 

well 
Place in Mixer 
Add Cracked Ice, then add 
1 Dry Gin 

1 French Vermouth 

40 Shakes. Strain into Large Cocktail 
Glass. 

o o o 

BRONX (SILVER) 

2 Gin 

1 French Vermouth 
1 Itahan Vermouth 
Yl Orange Juice 
White of 1 Egg 
Ice. — ^20 Shakes. Strain into Cocktail Glass. 

o o o 

CAFlS BE PARIS COCKTAIL 

Gin, 1 Glass 

Fresh Cream — 1 Teaspoon 
Anisette — 3 Dashes 
White of 1 Egg 
Ice. — 25 Shakes. Strain into Cocktail Glass. 

81 



COCKTAIL AND FOOD RECIPES 

C ABU SO COCKTAIL 
1 Dry Gin 

1 French Vermouth 

1 Creme de Menthe 

Ice. — Stir from bottom. Strain into Cock- 
tail Glass. 

o o o 

CLARIDGE COCKTAIL 

2 Dry Gin 

2 French Vermouth 
1 Apricot Brandy 

1 Cointreau 
Ice. — Stir from bottom. 

Add 1 Cherry. Strain into Cocktail Glass. 

o o o 

CLOVER CLUB COCKTAIL 

2 Dry Gin 

1 Grenadine 
White of 1 Egg 

Juice of Yz Lemon, or Lime 
lee. — 25 Shakes. Strain into Cocktail Glass. 

o o o 

CLUB COCKTAIL 

2 Dry Gin 

1 Italian Vermouth 

Yellow Chartreuse, 1 Dash 
Ice. — Stir well from bottom. Strain into 
Cocktail Glass. 
Add 1 Cherry. 



COCKTAIL AND FOOD RECIPES 

COLONIAL DAYS COCKTAIL 
2 Dry Gin 
1 Italian Vermouth 
Maraschino, 2 Dashes 
Ice. — 20 Shakes. Strain into Cocktail Glass. 

o o o 

CORAL PINK COCKTAIL 

4 Dry Gin 

1 French Vermouth 

1 Itahan Vermouth 

Five Fruits Syrup, 1 Teaspoon 
Ice. — Stir well from bottom. Strain into 
Cocktail Glass. 

o o o 

COSSACKS COCKTAIL 

2 Gin 

1 Kummel 

1 Lemon Juice 

Ice. — Stir. Strain and serve. 

o o o 

DIXIE COCKTAIL 

2 Dry Gin 

X French Vermouth 
1 Absinthe 

Grenadine, 3 Dashes 
1 Orange Juice 
Ice. — ^20 Shakes. Strain into Cocktail Glass. 

83 



COCKTAIL AND FOOD RECIPES 

DU BARRY COCKTAIL 

2 Gin 

1 French Vermouth 
Absinthe, 3 Dashes 
Angostura Bitters, 2 Dashes 
Orange, 1 slice 
Ice. — Stir well from bottoia. Strain into 
glass. 

o o o 

DUBONNET NO. 1 
1 Gin 
1 Dubonnet 
Ice. — 15 Shakes. Strain into Cocktail Glass. 

o o o 

DUBONNET NO. 2 
1 Gin 
1 Dubonnet 
1 Orange Juice 
Ice. — 15 Shakes. Strain into CocktaU Glass. 

o o o 

DUBONNET NO. 3 

Same as No. 2, but substitute a dash of 
Absinthe for the orange juice. 

84 



COCKTAIL AND FOOD RECIPES 

ELIXIR COCKTAIL 
2 Gin 

1 Creme de Mentha 
1 Maraschino 

1 Brandy 

Ice. — Stir from bottom. Strain into Cock- 
tail Glass. 

o o o 

FERNET BRANCA COCKTAIL 

2 Dry Gin 

1 Fernet Branca 

1 Italian Vermouth 

Ice. — Stir well. Strain into Cocktail Glass. 
Add an olive. 

o o o 

FRANC AISE COCKTAIL 

2 Dry Gin 

1 Lemon Juice 

Stir gently. Pour into a chilled highball 
glass. 

Add Champagne to fill glass. Do not stir 
again. 

o o o 

FRANC AISE ROUGE 

2 Dry Gin 

1 Cherry Brandy 
1 Kirsch 
Ice. — Stir weU. Strain into Cocktail Glass. 

85 



COCKTAIL AND FOOD RECIPES 

FBOLICKIN' FUN 
2 Dry Gin 

1 Cointreau 
1 Lemon Juice 

Angostura Bitters, 2 Dashes 
Ice. — ^20 Shakes. Strain into Cocktail Glass. 

o o o 

GIN BUCK 

Gin, 1 Glass 
Add the juice of one-half lemon and the 
peel, pour into a tall glass, and add an ice 
cube, and fill the glass with Ginger Ale. Stir 
gently from the bottom. 

o o o 

GIN COCKTAIL 

Dry Gin, 1 Jigger 
Orange Bitters, 1 Dash 
Stir well with cracked ice, strain, add a piece 
of lemon peel, and serve. 

o o o 

GIN DAISY 

Gin, 1 Glass 
Grenadine, 5 Dashes 
Lemon Juice, '/2 Lemon 
Powdered Sugar, 1 Teaspoon 
Ice. — Stir well. Strain into Cocktail Glass. 

86 



COCKTAIL AND FOOD RECIPES 

GIN DAISY NO. 2 
2 Gin 

1 Yellow Chartreuse 
Sugar, 2 Teaspoons 
Lemon Juice, 3 Dashes 
Carbonated Water, 1 Squirt 
Ice. — Stir well from bottom. Strain into a 
Wine Glass. 

Ornament with a piece of fruit. Orange or 
Pineapple. 

o o o 

GIN FIZZ 

Gin, 1 Glass 

Sugar, 2 Teaspoonsful 

Lemon, Juice of ^ (or Lime) 

Ice. — 30 Shakes. 

Strain into a Highball Glass, add some car- 
bonated water, and drink at once. 

o o o 

GOLDEN FIZZ 

This drink is made the same as the Gin Fizz 
except that the yolk of an egg is put into the 
shaker before the other ingredients. 

o o o 

GIN FLIP 

Gin, 1 Jigger 
Sugar, 1 Teaspoonful 
White of 1 Egg 
Ice. — 25 Shakes. Strain into Cocktail Glass. 

87 



COCKTAIL AND FOOD RECIPES 

GIN RICKEY 

Gin, 1 Glass 
Lime, Juice of 1 
Ice. — Stir. Fill 8-oz. Glass Carbonated 
Water. 

o o o 

HARVARD GIN COCKTAIL 
2 Gin 

1 Italian Vermouth 
Grenadine, 4 Dashes 
Absinthe, 1 Dash 

Ice a little. — Stir well from bottom. Strain 
into Cocktail Glass. 

o o o 

HONOLULU COCKTAIL 

Dry Gin, 1 Glass 
Powdered Sugar, 1 Teaspoonful 
Orange Juice, 1 Dash 
Lemon Juice, 1 Dash 
Pineapple Juice, 1 Dash 
Angostura Bitters, 1 Dash 
Ice. — ^25 Shakes. Strain into Cocktail Glass. 

Q O Q 

HULA HULA COCKTAIL 

2 Dry Gin 

1 Orange Juice 

Curacao, 2 Dashes 
Ice. — 20 Shakes. Strain into Cocktail Glass. 

88 



COCKTAIL AND FOOD RECIPES 

INC A COCKTAIL 
1 Gin 

1 French Vermouth 
1 Italian Vermouth 
1 Sherry- 
Orange Bitters, 1 Dash 
Orgeat Syrup, 2 Dashes 
Ice. — Stir well from bottom. 
Strain into Cocktail Glass. 

o o o 

IMPERIAL COCKTAIL 
1 Gin 
1 French Vermouth 

Angostura Bitters, 2 Dashes 
Maraschino, 2 Dashes 
Ice. — Stir well from bottom. Strain into 
Cocktail Glass. Add 1 Olive. 

o o o 

IMPERIAL COCKTAIL NO. 2 
1 Gin 

1 French Vermouth 
Absinthe, 1 Dash 
Orange Bitters, 2 Dashes 
Ice. — Stir well from bottom. Strain in 
Cocktail Glass. Add 1 Cherry or 1 Olive, and 
1 Dash Lemon Juice. 

89 



COCKTAIL AND FOOD RECIPES 

JEWEL COCKTAIL 
1 Gin 
1 Italian Vermouth 

1 Green Chartreuse 
Orange Bitters, 2 Dashes 

Ice. — 25 Shakes. Strain into Cocktail Glass. 
Add 1 Dash Lemon Juice and 1 Cherry or 
1 Ohve. 

o o o 

KNOCK-OUT NO. 1 

2 Gin 

2 Scotch Whiskey 
1 French Vermouth 
1 Italian Vermouth 
Ice. — Stir well from bottom. Strain into 
Cocktail Glass. Add 1 Ohve. 



o o o 

KNOCK-OUT NO. 2 

1 Dry Gin 

1 French Vermouth 

1 Absinthe 

Creme de Menthe, 3 Dashes 
lee. — Stir well from bottom. Strain and 
serve. 

Add 1 Cherry. 

90 



COCKTAIL AND FOOD RECIPES 

MARGUERITE COCKTAIL NO. 1 
2 Gin 

1 Italian Vermouth 
Absinthe, 2 Dashes 
Angostura Bitters, 2 Dashes 

Ice. — Stir. Strain and serve with a cherry. 

o o o 

MARGUERITE COCKTAIL NO, 2 

2 Gin 

1 French Vermouth 

Orange Bitters, 2 Dashes 
Ice. — ^Add a small shce of orange, stir, strain 
and serve. 

o o o 

MARGUERITE COCKTAIL NO. 3 
1 Gin 

1 French Vermouth 

Orange Bitters, 3 Dashes 
Anisette, 2 Dashes 
Ice. — Stir, strain and serve with a Cherry 
and a Dash of Lemon. 

o o o 

MASQUERADE 

Gin, 1 Jigger 

Gum Syrup, 1 Teaspoonful 

Absinthe, 1 Dash 
Add the White of 1 Egg, Juice of 1 Lime. 
Ice. — 35 Shakes. Strain and serve. 

91 



COCKTAIL AND FOOD RECIPES 

MASSASOIT COCKTAIL 
1 Gin 
1 Lemon Juice 

1 Pineapple Juice Syrup 
Rum, 2 Tablespoonsful 

Pine Beverage Syrup, 3 Tea- 
spoonsful 
Ice. — 20 Shakes. Strain and serve. 

o o o 

MARTINI COCKTAIL NO. 1 (DRY) 

2 Gin 

1 French Vermouth 

Orange Bitters, 2 Dashes 
Ice, — Stir. Strain into Cocktail Glass. 

1 .Olive and serve 

o o o 

MARTINI COCKTAIL NO. 2 
(MEDIUM) 

2 Gin 

1 French Vermouth 
1 Itahan Vermouth 
Ice. — Stir. Strain into Cocktail Glass. 
1 Ohve 
1 Dash Lemon Juice and serve 

92 



COCKTAIL AND FOOD RECIPES 

MARTINI COCKTAIL NO. 3 (SWEET) 

4 Gin 

1 Italian Vermouth 
1 French Vermouth 
Ice, — Stir. Strain into Cocktail Glass. 
1 Olive 
1 Dash Lemon Juice and serve 

o o o 

MERRY WIDOW COCKTAIL 
1 Dry Gin 

1 French Vermouth 

Angostura Bitters, 1 Dash 
Absinthe, 2 Dashes 
Benedictine, 2 Dashes 
Ice. — Stir, strain. Add a lemon twist. 

o o o 

MILLIONAIRE NO. 1 
1 Gin 

1 Italian Vermouth 
Grenadine, 3 Teaspoonsful 
Lime Juice, 3 Teaspoonsful 

Ice. — ^20 Shakes. Strain and serve. 

o o o 

MILLIONAIRE NO. 2 

2 Dry Gin 

1 Absinthe 

Anisette, 2 Dashes 
Add white of 1 Egg. 
Ice. — 25 Shakes. Strain and serve. 

93 



COCKTAIL AND FOOD RECIPES 

MIAMI SPECIAL 
1 Gin 

1 Orange Juice 
1 French Vermouth 

Orange Marmalade, 3 Tea- 
spoonsful 
Angostura Bitters, 2 Dashes 
Ice, — 25 Shakes or more. Strain and serve. 

o o o 

MONTE CARLO COCKTAIL 

Dry Gin, 1 Jigger 
Creme de JMenthe, Yz Jigger 
Lemon Juice, V2 Jigger 
Ice. — 30 Shakes. 

Strain into 8-oz. glass and fiU with Cham- 
pagne. 

000 



NEW ORLEANS FIZZ 




4 


Gin 




1 


Cream 

Sugar, 2 Teaspoonsful 

White 1 Egg 

Juice Y2 Lemon 

Juice Yz Lime 

Vanilla Extract, 3 Drops 




Ice.— 35 


Shakes. Strain into 8-oz. 


glass, 


Add carbonated water and serve. 






94 





COCKTAIL AXD FOOD RECIPES 

OLD TOM COCKTAIL 

Gin, 1 Glass 

Curacao or Absinthe, 1 Dash 
Gum Syrup, 3 Dashes 
Angostura Bitters, 1 Dash 

Ice. — Stir well and serve. 

Add I Ohve and a Lemon Twist. 

o o o 

ORANGE BLOSSOM 
1 Gin 

1 Orange Juice 
Ice. — Stir. Strain and serve. 

o o o 

PALM BEACH SPECIAL 

4 Gin 

1 Italian Vermouth 

1 Grapefruit Juice 

Ice. — 25 Shakes. Strain and serve 

o o o 

PINK LADY COCKTAIL 

Gin, 1 Glass 

Grenadine, 1 Tablespoonful 
Add White of 1 Egg. 
Ice. — 25 Shakes. Strain and serve. 

95 



COCKTAIL AND FOOD RECIPES 

PINK ROSE COCKTAIL 

Gin, 1 Glass 

Lemon Juice, 1 Teaspoonful 
Grenadine, 1 Teaspoonful 
Sweet Cream, 2 Teaspoonsful 

Add the White of 1 Egg. 

Ice. — 30 Shakes. Strain and serve. 

o o o 

PRINCETON COCKTAIL NO. 1 

1 Gin 

1 French Vermouth 

Ice. — Add Juice of Yi Lime. Stir, strain 
and serve. 

Place an Olive in the glass if desired. 

o o o 

PRINCETON COCKTAIL NO. 2 

2 Gin 

1 Port Wine 

Orgeat Bitters, 3 Dashes 
Ice. — Stir, strain. Add a Lemon Twist. 
96 



COCKTAIL AND FOOD RECIPES 



PRUDENCE PRIM 




2 Gin 




1 Apricot Brandy 




1 French Vermouth 




Lemon Juice, 2 Dashes 




Grenadine, 3 Dashes 




Moisten the edge of the glass and 


dip in 


powdered sugar. 




Ice. — Stir, strain and pour irito th( 


; glass 


with sugared edge. 




o o o 





SILVER BRONX COCKTAIL 

2 Gin 

1 French Vermouth 

1 Italian Vermouth 
Add Juice of Yi Orange. 
Ice. — 20 Shakes. Strain and serve. 

o o o 

SILVER FIZZ 

Dry Gin, 1 Glass 
Powdered Sugar, 2 Tea- 
spoonsful 
Lemon Juice, 1 Teaspoonful 
Lime Juice, 1 Teaspoonful 
Add White of 1 Egg. 

Ice. — 25 Shakes. Strain and pour into an 
8-oz. glass. 

FiU glass with Carbonated Water and serve. 

97 



COCKTAIL AXD FOOD RECIPES 

SILVER KING COCKTAIL 

Gin, 1 Glass 

Gum SjTup, 1 TeaspoonftJ 

Orange Bitters, 2 Dashes 

Add Juice of '/2 Lemon and the White of 
1 Egg. 

Ice. — 25 Shakes. Strain and serve- 

o o o 

SLOE GIN COCKTAIL 

Sloe Gin 1 Glass 
French Vermouth 2 Dashes 
Orange Bitters 1 Dash 
Ice. — Stir. Strain and serve. 

o o o 

SLOE GIN FIZZ 

By substituting Sloe Gin for Dry Gin in 
the regular Gin Fizz, the Sloe Gin Fizz is 
made. See p. 23. 

o o o 

SOUTHERN SOUTHER 

Dry Gin, 1 Glass 
Curacao, 1 Dash 
Orange Bitters, 3 Dashes 
Ice. — 15 Shakes. Strain and serve with a 
Lemon Twist. 

98 



COCKTAIL AND FOOD RECIPES 

SEVENTH HEAVEN 
3 Dry Gin 

1 Maraschino 

Grapefruit Juice, 4 Teaspoonsful 
Flavor with Mint. Ice. — Stir and serve, 

o o o 

THUNDERBOLT COCKTAIL 

1 Gin 
1 Brandy 
1 Whiskey 
Ice. — 30 Shakes. Strain and serve. 

o o o 

TOM COLLINS 

Gin, 1 Glass 

Powdered Sugar, 2 Tea- 
spoonsful 
Ice. — Juice of 1 Lemon. 15 Shakes, and 
pour into an 8 oz. glass. 
Add Soda Water to suit. 







o o o 




TURF COCKTAIL NO. 1 






1 


Gin 

Absinthe, 3 Dashes 






1 


French Vermouth 




Ice.- 


-Stir 


'. Strain and serve with 


a Lemon 


Twist. 




99 





COCKTAIL AND FOOD RECIPES 

TURF COCKTAILNO. 2 
1 Gin 

1 French Vermouth 

Orange Bitters, 3 Dashes 
Absinthe, 2 Dashes 
Maraschino, 3 Dashes 
Ice. — Stir. Strain and serve in a glass with 
an Ohve. 

o o o 

TUXEDO COCKTAIL 
1 Dry Gin 

1 French Vermouth 
Absinthe, 2 Dashes 
Ice. — 20 Shakes. Strain and serve with a 
Lemon Twist. 

o o o 

TUXEDO SUPER 
1 Dry Gin 

1 French Vermouth 
Maraschino, 2 Dashes 
Orange Bitters, 2 Dashes 
Absinthe, 1 Dash 
Ice. — Stir. Serve with Lemon Twist and 
a Cherry. 

100 



COCKTAIL AND FOOD RECIPES 

VICTORY COCKTAIL 
1 Dry Gin 

1 Brandy 

2 Italian Vermouth 
Ice. — Stir. Strain and serve. 

o o o 

A WHITE CARGO 
1 Gin 

1 Vanilla Ice Cream 
15 Shakes before serving. 

o o o 

THE WHITE HORSE 

2 Gin 

1 Cointreau 

1 Lemon Juice 

Ice. — ^25 Shakes. Strain and serve. 

o o o 

TALE COCKTAIL 

2 Gin 

1 French Vermouth 

Orange Bitters, 2 Dashes 
Maraschino, 2 Dashes 
Gum Syrup, 2 Dashes 
Ice. — Stir. Strain and serve. 

101 



COCKTAIL AND FOOD RECIPES 

YELLOW GOLD 
2 Gin 

1 Grand Manier 

2 French Vermouth 
Absinthe, 2 Dashes 

Ice. — Stir. Strain and serve. 

o o o 

YOKOHAMA COCKTAIL 
2 Dry Gin 

1 Vodka 

1 Grenadine 

2 Orange Juice 

Ice. — 30 Shakes. Strain and serve. 



102 



Wine and Vermouth Drinks 

BRAZILIAN COCKTAIL 
1 French Vermouth 

1 Sherry 
Absinthe, 2 Dashes 
Angostura Bitters, 1 Dash 

Ice. — Stir. Strain and serve with a Lemon 
Twist. 

o o o 

DIAMOND FLYER 

2 Port Wine 
1 Brandy 

Gum Syrup, 1 Teaspoonful 

Curacao, 2 Dashes 
Add the Yolk of 1 Egg. 
Ice.— 35 Shakes. Strain, sprinkle a little 
Nutmeg on top and serve. 

o o o 

EARLY RISER 

1 French Vermouth 
1 Port Wine 

Lemon Juice, 3 Dashes 
Ice. — Stir. Strain and serve. 

103 



COCKTAIL AND FOOD RECIPES 

EVENING SHADES 

1 Yellow Chartreuse 
3 Port Wine 
Add the Yolk of 1 Egg, two teaspoonsful 
of Powdered Chocolate. 

Ice. — 30 Shakes. Strain and serve. 

o o o 

PUERTO RICO FLIP 

Port Wine, 1 Glass 
Sugar, 1 Teaspoonful 

Add the White of 1 Egg. 

Ice. — 35 Shakes. Strain and serve. 



SHERRY AND EGG COCKTAIL 

Put a whole Egg in a Wine Glass. DO 
NOT BREAK THE YOLK. FiU the 
Glass with Sherry. 

o o o 

SHERRY COCKTAIL 

Sherry, 1 Glass 
French Vermouth, 3 Dashes 
Orange Bitters, 4 Dashes 
Ice. — Stir. Strain and serve. 

104 



COCKTAIL AND FOOD RECIPES 

SHERRY SANGAREE 

Sherry, 1 Glass 
Powdered Sugar, 2 Tea- 
spoonsful 
Ice. — Sprinkle with Nutmeg and serve. 

o o o 

VERMOUTH AND CURACAO SODA 

2 Itahan Vermouth 

1 Curacao 

Ice. — Stir, add Soda Water and serve. 

o o o 

VERMOUTH CASSIS 

2 Italian Vermouth 
1 Creme de Cassis 

Add a Cube of Ice. 

Stir, add Soda Water to taste and serve. 

o o o 

VERMOUTH COCKTAIL 

French or Italian Vermouth, 1 

Glass 
Orange Bitters, 3 Dashes 
Ice. — Stir. Strain and serve. 
A Dash of Angostura Bitters or two may 
be added if desired. 

105 



COCKTAIL AND FOOD RECIPES 

VERMOUTH SHERRY COCKTAIL 

1 Italian Vermouth 
1 Sherry- 
Orange Bitters, 2 Dashes 
Ice. — Stir. Strain and serve "with an 
Orange Twist. 

o o o 

WAYFARER'S COCKTAIL 

French Vermouth, 1 Glass 

Grenadine, 5 Dashes 
Add Three Cubes of Ice. 
Stir, add Soda Water and serve, 

o o o 

WHITE BEAR COCKTAIL 

1 French Vermouth 

2 Grand Manier 
1 Dry Gin 

Angostura Bitters, 1 Dash 
Italian Vermouth, 3 Dashes 
Ice. — Stir. Strain and serve. 



106 



Miscellaneous Drinks 

ABSINTHE FRENCH STYLE 

Absinthe, 1 Jigger 
Fill a large glass with ice and water, put the 
Absinthe in another large glass, let the water 
drip into the Absinthe until the Absinthe shows 
a milky cloudy color. Then serve. 

o o o 

ABSINTHE SWISS STYLE 

Absinthe, 1 Jigger 
Put the Absinthe in a large glass and add as 
much water as is desired. 



ABSINTHE AMERICAN STYLE 

Absinthe, 1 Jigger 
Gum Syrup, 6 Dashes 
Water, 2 Glasses 
Ice. — Shake until the outside of the shaker 
becomes frosted, then serve. 

o o o 

ABSINTHE ITALIAN STYLE 

Absinthe, 1 Jigger 
Anisette, 4 Tablespoonsful 
Maraschino, 3 Dashes 
Place in a large glass with cracked, ice, pour 
in ice water to fill glass. Stir and serve. 

107 



COCKTAIL AND FOOD RECIPES 

APPLEJACK COCKTAIL 

4 Applejack 
1 Lemon Juice 
1 Grenadine 
Ice. — ^30 Shakes. Strain and serve. 

o o o 

BLACK SATIN 

1 Champagne 

1 Guinness' Stout 
Use a tall glass and pour very gently; do not 
stir. 

o o o 

CHAMPAGNE COCKTAIL 

Champagne, 1 Glass 
Sugar, 1 Lump 
Angostura Bitters, Saturate 
sugar 
Pour Champagne over saturated sugar, add 
ice cube, shce of orange and a lemon twist, and 
serve. 

o o o 

CRilME BE MENTHE 

Pack a cocktail glass with cracked ice; fill 
^he glass with Creme de Menthe and serve. 

o o o 

CRtME DE MENTHE FRAPPJB: 

Put the above drink into a shaker, fill the 
shaker with ice, shake until the frost forms on 
the outside of the shaker, then serve. 

108 



COCKTAIL AND FOOD RECIPES 

EGGNOGG 

Brandy, 2 Jiggers 
Rum, 1 Jigger 
Powdered Sugar, 1 Table- 
spoonful 
Fresh Milk, 1 Glass 
Add 1 Fresh Egg, 2 Ice Cubes, 40 Shakes. 
Strain and serve with Nutmeg sprinkled on 
top. 

o o o 

GOLDEN SLIPPER 

1 Yellow Chartreuse 

Add Yolk of 1 Egg 
1 Goldwasser 
Pour all ingredients into glass slowly so 
that they do not mix. 

o o o 

HOT RUM 

Rum, 1 Glass 
Sugar, 1 Lump 
Juice 1 Lemon 
Add Hot Water to suit and serve. 

o o o 

ITALIAN MARCONI 

1 Italian Vermouth 

2 Absinthe 

Ice. — Stir. Strain and serve. 

109 



COCKTAIL AND FOOD RECIPES 



JACK FROST 


4 


Applejack 


1 


Italian VermoutK 


2 


Qin 


1 


French VermoutH 


2 


Lemon Juice 


2 „ _ 


Orange Juice 


Ice. — 40 Shakes. Strain and serve. 



o o o 

JAPANESE COCKTAIL 

Kirschwasser, 1 Glass 
Angostura Bitters, 3 Dashes 
Maraschino, 2 Dashes 
Orgeat Syrup, 2 Dashes 
Ice. — Stir. Strain and serve with an Ohve 
and a Lemon Twist. 

Q Q Q 

KLONDYKE 

1 Applejack 

Angostura Bitters, 3 Dashes 
1 French Vermouth 
Ice. — 15 Shakes. Strain and serve. 

o o o 

MAIDEN'S DREAM 

3 Benedictine 
1 Fresh Cream 
Pour Cream into Benedictine and serve. 

110 



COCKTAIL AND FOOD RECIPES 

POUSSE CAFE 

1 Raspberry Syrup 

1 Maraschino 

1 Vanilla 

1 Curacao 

1 Chartreuse, Yellow 

1 Brandy or Cognac. 
Pour carefully and exercise care not to al- 
low the ingredients to mix with each other. 

o o o 

POUSSE U AMOUR 

1 Maraschino 

1 Vanilla 

1 Cognac 
Add Yolk of 1 Cold Egg second and be 
careful not to mix the ingredients. 

o o o 

ROBERTSON SPECIAL 

1 Applejack 

2 Maple Syrup 
2 Lime Juice 

1 Gin 
Ice. — 30 Shakes. Strain and serve. 

Ill 



COCKTAIL AND FOOD RECIPES 

SUISSE FLIP 

Absinthe, 1 Jigger 
Anisette, 3 Dashes 
Add the White of 1 Egg. Ice Cubes.— 40 
Shakes. Strain and serve. 

Gum Syrup may be substituted for the 
Anisette if desired. 



112 



Your Own Recipes 

The following pages have been reserved for 
recipes that you will from time to time procure 
from friends or read about in newspapers or 
magazines. Or if you are inventive, you may 
create some mixtures worthy of entry. 



MY OWN RECIPES 



''-cl^ 



& 






A/ 
1/ 



a: 



\if^ 







114 



MY OWN RECIPES 



115 



MY OWN RECIPES 



116 



MY OWN RECIPES 



117 



MY OWN RECIPES 



118 



MY OWN RECIPES 



119 



MY OWN RECIPES 



120 



Index 



A 

Absinthe American Style 107 

Absinthe French Style 107 

Absinthe Italian Style... 107 

Absinthe Swiss Style 107 

After Dinner Cocktail 43 

Alaska Cocktail No. 1... 78 
Alaska Cocktail No. 2... 78 

Alexander No. 2 79 

Alexander Cocktail No. 1 78 

Alexander No. 2 78 

Anchovy, Bacon and 

Stuffed Olive Canapes. 14 

Anchovy Canapes 14 

Anchovy, Deviled Ham, 

and Egg Canapes IS 

Anchovy Filets 15 

Anchovy and Olive Roll. 15 
Applejack Cocktail 108 

B 

Bacardi Cocktail 55 

Bacon and Pickle Filling. 22 
Barbary Coast Cocktail . . 79 

Belmont Cocktail 79 

Bender's Best 79 

Between the Sheets 55 

Between the Sheets No. 1 43 
Between the Sheets No. 2 43 

Bijou Cocktail 80 

Black Satin 108 

Black-Thorn 59 

Blood and Sand Cocktail. 59 

Blue Blazer 69 

Blues Cocktail 60 

Bobby Burns Cocktail... 60 



Bombay Punch 72 

Boston Special 44 

Boulevard No. 2 80 

Boulevard Special 80 

Bouncer Cocktail 56 

Brain Storm Cocktail.... 60 

Brandy Alexander 44 

Brandy Blazer 44 

Brandy Cobbler 72 

Brandy CocktaU 44 

Brandy Crusta 45 

Brandy Daisy 45 

Brandy Drinis 43 

Brandy Flip 45 

Brandy Punch 73 

Brandy Sour 46 

Brandy Vermouth 46 

Brazilian Cocktail 103 

Bronx Cocktail No. 1 80 

Bronx No. 2 81 

Bronx (Silver) 81 

Bulls-Eye Cocktail 46 



Cafe de Paris Cocktail... 81 
Canadian Club Cocktail.. 60 

Cardinal Punch 73 

Canapes and Hors 

d'oeuvres 11 

Caruso Cocktail 82 

Caviar Canapes 16 

Caviar Francaise Filling. 22 
Champagne Cocktail .... 108 

Champagne Cup 76 

Champagne Punch 74 

Cheese Canapes 16 



121 



INDEX 



Cherry Blossom Cocktail. 46 

Chicken Salad Filling... 22 

Cider Cup 76 

Clam Juice Cocktail 13 

Clam and Tomato Juice 

Cocktail 13 

Claret Cup 77 

Claret Punch 74 

Claridge Cocktail 82 

Classic Cocktail 47 

Clover Club Cocktail.... 82 

Club Cocktail 82 

Club Sandwich 23 

Cobblers, Cups and 

Punches 72 

Colonial Days Cocktail. . . 83 

Contents 5 

Conventional Cocktails. . . 38 

Cocktail Is King 35 

Cocktails of the World... 37 

Coral Pink Cocktail 83 

Cossacks Cocktail 83 

Cowboy Cocktail 61 

Crabmeat Filling 23 

Crab Meat 29 

Creamed Lobster 28 

Creme de Mentha 108 

Creme de Menthe Frappe.108 

Crow Cocktail 61 

Cuban Brandy 47 

D 

Daiquiri Cocktail 56 

Dazer Cocktail 47 

Diamond Flyer 103 

Dixie Cocktail 83 

Dry Manhattan Cocktail. 63 

Du Barry Cocktail 84 

Dublin Cocktail 61 

Dubonnet No. 1 84 

Dubonnet No. 2 84 

Dubonnet No. 3 84 



E 

East India Cocktail 48 

Early Riser 103 

Egg Nogg 109 

Egg and Pickle Filling... 23 

Elixir Cocktail 85 

Equipment for Home 

Mixing 39 

Evening Shades 104 



Fair and Warmer 56 

Favorite Filling 24 

Fedora No. 1 48 

Fedora No. 2 48 

Fernet Branca Cocktail... 85 

Fish House Punch 74 

Fish Salad Filling 24 

Foggy Night 56 

Food Recipes 11 

FranQaise Cocktail 85 

Francaise Rouge 85 

Frolickin' Fun 86 

G 

Gin Buck 86 

Gin Cocktail 86 

Gin Daisy 86 

Gin Daisy No. 2 87 

Gin Drinks 78 

Gin Fizz 87 

Gin Flip 87 

Gin Rickey 88 

Glasses 39 

Golden Buck Rarebit 27 

Golden Fizz 87 

Golden Fleece Rarebit... 27 

Golden Rummer 57 

Golden Slipper 109 

Gin or Whiskey Cobbler. 72 



122 



INDEX 



H 

Hailstone Cocktail ...... 61 

Ham Canapes 17 

Ham-and-Celery Roll ... 17 
Ham and Stuffed Olivea 

Canapes 17 

Ham and Tomato Sum- 
mer Canapes 18 

Harvard Brandy Cocktail 49 
Harvard Gin Cocktail.... 88 

Havana Cocktail 57 

Highland Fling 62 

His Majesty's Cocktail... 49 
Honeymoon Cocktail .... 49 

Honolulu Cocktail 88 

Horseradish Canapes .... 18 

Hot Rum 109 

Hula Hula Cocktail 88 



Imperial Cocktail 89 

Imperial Cocktail No. 2.. 89 

Inca Cocktail 89 

Irish Cocktail 62 

Italian Marconi 109 



Jack Frost 110 

Japanese Cocktail 110 

Jewel Cocktail 90 

K 

Klondyke 110 

Knock-Out No. 1 90 

Knock-Out No. 2 90 



Ladies' Best 



62 



Limburger and Onion 

Filling 24 

Liquid Hors d'ceuvres. . . . 13 
Liverwurst and Pickle 

Filling 25 

Lobster a la Newburg 29 

London Fog 63 

Loop the Loop 63 

M 

Madagascar Bacardi 57 

Maiden's Dream 110 

Manhattan Cocktails 63 

Main Street Special 58 

Marguerite Cocktail No. 1 91 
Marguerite Cocktail No. 2 91 
Marguerite Cocktail No. 3 91 

Marie Antoinette 57 

Martini Cocktail No. 1 

(Dry) 92 

Martini Cocktail No. 2 

(Medium) 92 

Martini Cocktail No. 3 

(Sweet) 93 

Massasoit Cocktail 92 

Masquerade 91 

Metropolitan Grand No. 1 50 
Metropolitan Grand No. 2 50 
Merry Widow Cocktail . . 49 
Merry Widow Cocktail . . 93 

Miami Special 94 

Milk Whiskey 63 

Millionaire No. 1, 2 93 

Minced Ham Filling 25 

Mint Julep (Whiskey)... 64 
Miscellaneous Drinks . . . 107 

Mixing 41 

Monte Carlo Cocktail 94 

Morning Cocktail 50 

Morning Glory Cocktail. 64 

Mule Tamer 64 

Mushroom and Ham 



123 



INDEX 



Canapea 



N 



New Orleans Fizz 94 



Old Fashioned Cocktail.. 65 

Old King Cole 65 

Old Tom Cocktail 95 

Opportunity Cocktail .... 66 

Oracle Cocktail 65 

Orange Blossom 95 

Oyster Rarebit 28 



18 Heeler Cocktail 51 

Rhine Wine Cup 77 

Rhine Wine Punch 75 

Robertson Special Ill 

Rock and Rye 66 

Roman Punch 75 

Roquefort Delight 25 

Roquefort and Sardine 

Filling 25 

Rum Drinks 65 

Rye Cocktail (Plain) 66 



Palm Beach Special 95 

Parmesan and Ham 

Canapes 19 

Pate de Foie Graa 

Canapes 19 

Pate de Foie Gras (Mock) 

Canapes 19 

Pink Lady Cocktail 95 

Pink Rose Cocktail 96 

Plantation Delight 58 

Pousse Cafe Ill 

Pousse L'Amour Ill 

Princeton Cocktail 96 

Princeton Cocktail No. 1. 96 

Prudence Prim 97 

Puerto Rico Flip 104 

Q 

Quartermaster's Cocktail. . 58 
Queen Mary 51 

R 

Rarebits and Chafing 
Dish Recipes 26 



Salmon Canapes 20 

Sandwiches and Fillings. . 21 

Sardine Canapes 20 

Saratoga Cocktail No. 1 . . 51 
Saratoga Cocktail No. 2.. 52 
Sauerkraut and Clam 

Juice Cocktail 13 

Sauterne Punch 76 

Scotch Woodcock 26 

Serving the Cocktail 37 

Seventh Heaven 99 

Sharpshooter 66 

Sherry Cocktail 104 

Sherry and Egg Cocktail. 104 

Sherry Sangaree 105 

Shocker Cocktail 52 

Sidecar Cocktail 52 

Sidecar Special 52 

Silver Bronx Cocktail 97 

Silver Fizz 97 

Silver King Cocktail 98 

Sloe Gin Cocktail 98 

Sloe Gin Fizz 98 

SoUd Hors d'ceu\Tes 14 

Southern Mint Julep 53 

Southern Souther 98 

Statesman's Treat 53 

Stepper Cocktail 53 

Stinger 53 



124 



INDEX 



Suisse Flip 112 

Sweet Manhattan Cocktail 63 

T 

Tailspin Cocktail 58 

Temperatures for Serving. 33 
Thunderbolt CocktaU ... 99 

T. N. T. CocktaH 67 

Tom Collins 99 

Tom and Jerry 54 

Tomato Canapes 20 

Tomato Juice Cocktail ... 14 

Top of the Morning 64 

Travelaire Cocktail 54 

Turf Cocktail No. 1 99 

Turf Cocktail No. 2 100 

Tuxedo Cocktail 100 

Tuxedo Super 100 

V 

Valedictorian's Assistant. . 55 
Vanderbilt Special, The . . 55 

Vermouth Cassis 105 

Vermouth Cocktail 105 

Vermouth Sherry Cock- 
tail 106 

Vermouth and Curacao 

Soda ....105 

Victory Cocktail ; 101 



W 

"Ward Eight 71 

Wayfarer's Cocktail 106 

Welsh Rarebit 26 

Whiskey Cocktail 67 

Whiskey Crusta 67 

Whiskey Daisy No. 1 68 

Whiskey Daisy No. 2 68 

Whiskey Drinks 69 

Whiskey Fix 68 

Whiskey Fix No. 2 68 

Whiskey Fizz 69 

Whiskey Julep 69 

Whiskey Rickey 69 

Whiskey Smash 70 

Whiskey Sour 70 

Whiskey Toddy 70 

Whiskey Toddy (Hot)... 71 

White Bear Cocktail 106 

White Cargo, A 101 

White House, The 101 

Wild West Cocktail 71 

Wine-Course Diimer 33 

Wine and Vermouth 

Drinks 103 

Wines with Food 32 

Wines and Health 30 

Y 

Yale Cocktail 101 

Yokohama Cocktail 102 

Yellow Gold 102 

Your Own Recipes 113 



125